Ina Garten Frozen Palomas

Ina Garten frozen palomas take 6 hours 10 minutes and just grapefruit juice, tequila and lime to make a slushy, icy cocktail for four. Save this easy summer cocktail recipe for pool parties, girls' night or Fourth of July cookouts, because it's make-ahead and friends will happily ask for seconds.

Freeze the juice, tequila and syrup mixture for at least 6 hours, until it is completely solid. Skip that and your blender only makes a thin, watery drink instead of a thick, frosty one.

Ina Garten first wrote a classic paloma, then tasted frozen ones at a food store called Basecamp in Wilson, Wyoming, while visiting friends. After that trip she froze her own version, and now it is her go-to for hot summer nights.

Source: Modern Comfort Food (2020)

Ina Garten Frozen Palomas

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Course: BeverageCuisine: American, MexicanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking timeminutes

Calories

160

kcal

Frozen juice and tequila get broken up with a fork and blended in two batches with ice and a pinch of salt. The result is a thick, frosty slush that sits tall in the glass.

Ingredients

• 1 1/2 cups freshly squeezed ruby red grapefruit juice (3 to 4 grapefruit)
  

• 1 cup white tequila, such as Casamigos
  

• 1/2 cup freshly squeezed lime juice (3 to 4 limes)
  

• 1/4 cup simple syrup (see note)
  

• 2 cups ice
  

• Kosher salt
  

• 4 thin wedges ruby red grapefruit, for garnish
  

Directions

• Freeze the base: Combine 1 1/2 cups grapefruit juice, 1 cup white tequila, 1/2 cup lime juice and 1/4 cup simple syrup in a quart container. Freeze it for at least 6 hours or overnight, until solid.
• Break it up: Break up the frozen mixture with a fork, then move half of it to the jar of a blender. Keep the other half in the container so it stays frozen while you blend.
• Blend the first batch: Add 1 cup of the ice and 1/8 teaspoon kosher salt to the blender with the first half. Blend until smooth, then divide the frozen mixture between two highball glasses.
• Blend the second batch: Repeat with the remaining frozen mixture, the other 1 cup ice and another 1/8 teaspoon salt. Blending in two rounds keeps the blades moving, so nothing gets stuck.
• Garnish and serve: Tuck a thin ruby red grapefruit wedge onto the rim of each glass. Serve right away while the drinks are still frozen.

Tools for this recipe

• Vitamix E310 blender, Zulay metal lemon squeezer, Cuisinart MultiClad Pro 3-quart saucepan, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

How do I make the simple syrup?

Stir equal parts sugar and water, 1 cup of each, in a small pot over the heat until the crystals disappear and the liquid looks clear. Then chill it fully, since warm syrup would start melting your frozen base.

Can I make frozen palomas ahead of time?

Yes, the base is meant to be made ahead because it needs at least 6 hours in the freezer anyway. Leaving it overnight works just as well, and then you only blend when guests arrive.

Can I use bottled grapefruit juice instead of fresh?

Fresh ruby red grapefruit juice gives the brightest flavor, and the recipe is built around it. If you must use bottled, pick one with no added sugar and taste before adding the simple syrup, since it may need less.

What if I don't have a blender?

A food processor can crush the frozen mixture with the ice, though you may need to work in smaller batches. Pulse in short bursts until smooth, because running it nonstop can warm up the drink.

What's the biggest mistake with frozen palomas?

Not freezing the base long enough is the most common problem, since tequila keeps the mixture softer than plain juice. Give it a full 6 hours, so it blends thick instead of runny.