Paloma Slushy

Method

1. 1

   Mix 12 oz. fresh grapefruit juice and 6 oz. fresh lime juice in an airtight container; cover and freeze until solid, at least 2 hours and up to 12 hours.

2. 2

   Place some kosher salt on a small plate. Rub the rims of 4 glasses with a grapefruit wedge; reserve wedge for serving. Roll moistened rims in salt to coat. Set glasses aside.

3. 3

   Working in 2 batches if needed, transfer frozen juice to a blender; add 8 oz. tequila, ¼ cup sugar, and 16 oz. (4 cups) ice and purée until thick, smooth, and slushy. Divide paloma among prepared glasses; garnish each with a grapefruit wedge.

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