Grapefruit Paloma Sorbet

Be sure to use freshly squeezed juice here. We like to use red ruby grapefruit, and if you have a blood orange or two, by all means, yes. You can use tequila or mezcal here – if you like a hint of smokiness (it’s great here), use a mezcal with more of that flavor profile. Or, use tequila, and a bit of good smoked salt like Halen Mon Gold.

3 1/4 cups grapefruit juice
3/4 cup orange juice
1 cup sugar
1/4 teaspoon fine grain sea salt
1 tablespoon mezcal or tequila

Strain the juices. In a small saucepan over medium heat combine ½ cup of the grapefruit juice with the sugar and a couple pinches of the salt. Bring to a gentle simmer, and stir until sugar dissolves. Set aside to cool.

Combine the syrup with the remaining grapefruit and orange juice and another couple pinches of salt in your ice cream maker. Churn according to manufacturer’s instructions. Add the mezcal roughly five minutes before the sorbet is finished churning, and when sorbet reaches desired consistency, serve immediately or quickly transfer to an airtight container to chill in freezer.

ONE QUART.

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