Cool down these final days of summer with a Paloma Slush.

This Michigan summer has been hot. So why not beat the heat with an icy adult beverage? I cannot think of a better way.

A Paloma is a tequila based cocktail mixed with tart grapefruit juice and lime. Freeze some grapefruit juice into cubes and pureeing everything in a blender for a slushy version of the old-school cocktail. Straightforward and flavor-packed!

Summer in a glass.

To cook this Paloma Slush Gather:

grapefruit juice
salt
grapefruit (cold pressed or freshly squeezed)
tequila
simple syrup
lime juice
ice

Fill an ice cube tray or two with grapefruit juice and freeze for a few hours or over night.

When you’re ready to make the cocktails, start by adding a little salt to a shallow dish. For this drink, I’m using fine pink Himalayan salt, however you can use margarita salt too.

Rim your glasses with a wedge of grapefruit or lime.

Dip in the salt.

Repeat with remaining glasses.

In your blender pour 1 cup grapefruit juice. Fresh squeezed, cold pressed… whichever.

Then add 1/2 to 3/4 cup tequila (depending how strong you want it), 1/4 cup freshly squeezed lime juice and 1/2 cup simple syrup. Add 3 to 4 heaping cups of grapefruit juice ice cubes.

And puree until slushy. If too thin add more ice. However if you find it too icy, add a splash of grapfruit juice until the mixture is slushy and pourable.

Pour into glasses.

Garnish.

Sip. And repeat.

Even if they melt a little, they’re still savory!