I hold a special place in my heart for the paloma, a Mexican long drink of grapefruit soda with tequila and lime. Snoop can keep his gin and juice; tequila and grapefruit’s all mine. There’s a refreshing clarity to it that I can’t get away from: the way the bitter grapefruit and vegetal tequila keep the sweetness and acidity of the drink in check. It’s a lot more interesting than a glorified highball has any right to be.
There’s no rhyme or reason to be craving paloma cocktails in March, but here I am doing so, and hey, grapefruit’s a cold weather fruit, right? So let’s all start Friday happy hour early and fight the flu by making some sorbet. Yup, it’s time for another round of turn a beloved cocktail into ice cream on Scooped.
A paloma tastes great when mixed with grapefruit soda and a squirt of lime, but a sorbet does best with freshly squeezed citrus. As for the tequila, use what you like to drink. A vegetal reposado or blanco will do you right; I found that Partida’s reposado worked quite well here.
Don’t be afraid to add a little heat in the form of some chili flakes. A wee sprinkling of aleppo makes this fruity sorbet all the better, as we’ve seen before.