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Paloma granita with lime and mint cream recipe

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Inspired by a classic paloma cocktail, this refreshing, fruity granita is a lovely dessert for summer hosting – prep in advance and it will keep in the freezer for up to one month. The lime and mint whipped cream topping adds a special finishing touch. See method

Serves 6
Takes 25 mins plus 5 hrs freezing
206 calories / serving
Freezable
Vegetarian
Gluten-free

Ingredients

75g caster sugar
300ml pink grapefruit juice
125ml lime juice (from 3-4 limes)
50ml tequila blanco

To serve

175ml whipping cream
2 tbsp icing sugar
5g fresh mint leaves, chopped
1 lime, zested

If you don't have any limes, try a lemon instead

Each serving contains

Energy
860kj
206kcal 10%
Fat
11g 16%
Saturates
7g 35%
Sugars
21g 23%
Salt
0g 1%

of the reference intake
Carbohydrate 21.1g Protein 0.9g Fibre 0.1g

Method

Stir the sugar and 75ml water in a saucepan over a low heat for 3-5 mins until the sugar dissolves. Remove from the heat and add the pink grapefruit juice, lime juice and tequila blanco. Transfer to a freezer-proof container, cover and freeze for 2 hrs.
Remove from the freezer and use a fork to scrape through and break up the ice crystals. Cover and freeze for another 3 hrs, then scrape again.
To serve, whip the cream and icing sugar until just holding its shape. Fold in the chopped mint leaves and most of the lime zest. Spoon the granita into chilled small bowls and top with the cream, remaining lime zest and a few extra mint leaves.

Tip: You can also use fresh grapefruit juice: you’ll need 2-3 grapefruits.

Freezing and defrosting guidelines

The granita will keep in the freezer for up to 1 month. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Cocktail recipes