Grapefruit, Lime, and Tequila (Paloma) Sorbet


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Grapefruit, Lime, and Tequila (Paloma) Sorbet
  • Yield:makes 1 quart
  • Active time:1 hour
  • Total time:4 hours
This recipe appears in:
The Real Rules of Making Boozy Ice Cream 10 Ice Cream Recipes That Use Fall and Winter Fruit Scooped: Grapefruit, Tequila, and Lime (Paloma) Sorbet

[Photograph: Max Falkowitz]

Tart and sweet with a tequila kick: the classic Mexican cocktail in sorbet form.

About the author: Max Falkowitz is the editor of Serious Eats: New York. You can follow him on Twitter at @maxfalkowitz.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!


  • 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
  • 5 tablespoons reposado or blanco tequila
  • 1/4 cup sugar
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon ground chili flakes (such as aleppo)


  1. 1.

    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.

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