Gastronomista: Paloma Sorbet Floats

I'm continuing my summer trend of imbibing only frozen drinks. It's working out well.

Frozen Palomas have always been one of my favorite on-menu summertime orders, and I wanted to try to re-create it at home but deconstructed into a sorbet float.

The extra benefit to making drinks at home is that you can adjust the garnishes as much as you want - extra salt - yes please - extra Exotico Reposado - yes please - a kick of chili powder - oh, yes please!

The sorbet is extremely easy to make, it requires fresh grapefruit juice, fresh lime juice, and a bit of simple syrup. Make sure to freeze your ice cream maker cylinder overnight so it's cold enough to properly freeze the sorbet, and when it's done transfer to a bowl to set in the freezer.

You can serve this cocktail in any vessel, but I like the idea of serving it in a coupe similar to a champagne float. Add two scoops of sorbet to each glass, top with Exotico Reposado, soda water, and then garnish with a sprinkle of sea salt and a lime wedge to make a glass of summery heaven.

I hope you enjoy this recipe as much as I do.

Paloma Sorbet Float

2 Scoops of Grapefruit Sorbet
1 oz Exotico Reposado
1 oz Soda Water
Sea Salt
Lime Wedge
Optional: Ancho chili powder or Ancho chili liqueur to taste

Build in a cocktail coupe, and garnish with a sprinkle of sea salt and a lime wedge. Serve with a small spoon.

Grapefruit Sorbet

4 cups Grapefruit Juice
2-1/2 Limes - Juiced
1 oz Simple Syrup

Chill in the refrigerator, and then add to an ice cream maker. Let run for 30-40 minutes, then transfer the sorbet to a bowl and place in the freezer to set overnight.