These Frozen Palomas are a tequila lover’s dream, bursting with three fresh citrus juices and finished with a sweet, salty and spicy Tajin spiked rim. It’s a fun twist on a traditional paloma that can be made ahead and blended till smooth the moment you are ready to serve!
8 fl oz grapefruit juice
4 fl oz freshly squeezed orange juice (I used Cara Cara)
4 fl oz freshly squeezed lime juice
2 oz agave syrup or simple syrup
8 oz Blanco tequila
2 cups ice
1 teaspoon each salt, sugar, and tajin, for glass rim
Grapefruit slices, for garnish
Mint sprigs, for garnish
- Freeze into ice cube molds: Combine grapefruit juice, orange juice, lime juice, agave nectar and Blanco tequila together in a large measuring glass or pitcher. Transfer mixture into ice cube molds and freeze until solid, at least 4-6 hours.
- Blend: Transfer the frozen mixture into a high-power blender with 2 cups of ice. Blend until smooth and frothy, about 30 seconds.
- Rim the glass: On a small plate, combine equal amounts of salt, sugar and tajin (about 1 tsp each) onto a small plate. Run the edge of the glass with a grapefruit slice and dip the glass edge into the mixture.
- Garnish and enjoy: Transfer the slushee mixture into 2-4 glasses. Garnish with a grapefruit wedge and mint sprig.
Simple Syrup: For homemade simple syrup, boil down 1 cup of sugar and 1 cup of water in a small saucepan over low heat, until clear and sugar is dissolved. Cool slightly.
Make-Ahead: Blend the citrus-tequila mix one day in advance and portion into ice cube molds to freeze. Just give it a quick blitz in your Vitamix or blender along with the ice just before serving.
Keywords: grapefruit juice, tequila, summer