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Epicurious

Paloma Slushy

A frozen paloma with a slice of grapefruit and a flaky salt rim.
Photo by Travis Rainey, Food Styling by Maggie Ruggiero, Prop Styling by Linden Elstran

Freezing the grapefruit and lime juices ahead of time helps this frozen take on a classic paloma achieve a delightfully thick slushy texture that won’t melt immediately in the summer heat—all without the need to dilute it with extra ice. An overnight freeze is ideal if you have the time, but you can shorten the wait to about 2 hours by freezing the juices in a wide shallow dish to maximize the surface area. Because it’s such a simple mixture of fruit juice, tequila, and sugar, opting for freshly squeezed goes a long way here.

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