Tart and sweet with a tequila kick: the classic Mexican cocktail in sorbet form.
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Grapefruit, Lime, and Tequila (Paloma) Sorbet
About This Recipe
|Yield:||makes 1 quart|
|Active time:||1 hour|
|Total time:||4 hours|
|Special equipment:||ice cream maker|
|This recipe appears in:||10 Ice Cream Recipes That Use Fall and Winter Fruit Scooped: Grapefruit, Tequila, and Lime (Paloma) Sorbet|
- 2 1/4 cup strained grapefruit juice from 4 large grapefruit
- 1/2 cup fresh juice and 2 teaspoons grated zest from 6 to 8 limes
- 1 cup light (clear) corn syrup
- 6 tablespoons reposado or blanco tequila
- 1/4 cup sugar
- 3/4 teaspoon kosher salt
- 1/4 teaspoon ground chili flakes (such as aleppo)
In a large mixing bowl, whisk together all ingredients until sugar is dissolved. Chill mixture in refrigerator until very cold, about 3 hours, then strain into ice cream maker and churn according to manufacturer's instructions. Chill in freezer for at least 4 hours before serving.