Traditionally, a Paloma is a tall, fizzy, objectively perfect drink that takes about two seconds to make. So why bother with a Frozen Paloma? Because Frozen Palomas have the magical ability to make you feel as though you’ve just landed face first in a pile of shaved ice that tastes like tequila and grapefruit. They’re perfect for warm summer days or whenever you have the time to sip a drink slowly enough that it doesn’t hurt your brain, and we’re going to show you an essential trick to making them right. (Hint: It involves your freezer.)
Here’s how to make a batch of four.
The Frozen Paloma
- 2 cups of ice (or 16 ice cubes)
- 8 ounces grapefruit juice
- 8 ounces tequila
- 2 ounces simple syrup
- 2 ounces lime juice
Step One: Lime Juice
We need a bit of lime juice here to make this drink a little brighter and give it some complexity. So find two limes, get 2 ounces of juice out of them, and pour your lime juice in a resealable plastic bag or other container.
Step Two: Simple Syrup
You should know that, for sweetening a Paloma, we slightly prefer agave (tequila is made from agave, so it only makes sense) - but white sugar is a whole lot easier to find, and it doesn’t make much of a difference. Plus, if you’re making a big batch, you’ll have to use a lot of your bottle of agave, which isn’t ideal. So go ahead and make some simple syrup. It’s just equal parts white sugar and warm water, stirred until the sugar is dissolved. Add 2 ounces simple syrup to the container with your lime juice.
Step Three: Grapefruit Juice
Fresh grapefruit juice is ideal - and it truly is so much better than anything you’ll get out of a bottle - but if you’re making a big batch, we understand if you take a shortcut. However you get your grapefruit juice, add 8 ounces to your lime juice/simple syrup mixture.
Step Four: Freeze Everything
Yes, you read that correctly. Freeze everything. Put that juice/simple syrup mixture in your freezer, and throw your bottle of tequila in as well (you could also measure out your 8 ounces now, and add that to the container with the rest of your ingredients - just know it won’t fully freeze, and that’s OK). This is the crucial step that will help you achieve a slushy texture without having to water down your Palomas with a bucket of ice. The freezing process should take about three hours, so consider prepping this the night before. Alternatively, prep a bunch of batches at the same time, and have some Frozen Paloma kits you can pull out of your freezer whenever you’re longing for a tall, pink, smooth frozen drink.
Step Five: Blend
Well, those 3 hours sure went by quickly. Maybe it’s because you were looking for diamonds in Minecraft and wound up getting in a fight with a llama. Regardless, it’s now time to toss everything into your blender. This should amount to 8 ounces ice-cold tequila, 2 cups ice, and your pre-frozen juice/simple syrup mixture. Blend everything until it’s smooth, or until you can’t take it any longer and need to start ingesting this drink. Either way is fine. Pour your Frozen Palomas into tall glasses (that have ideally been hanging out in the freezer, too), garnish with salted rims and grapefruit wedges, and be sure to send a postcard to some family members, informing them of how good you are at making frozen drinks now.