Paloma Frosé
- 15 oz Sauvignon Blanc
- 10 oz grapefruit juice
- 1 grapefruit (zested)
- Himalayan pink salt (optional)
- 2 tbsp agave
- Freeze. Pour the sauvignon blanc and grapefruit juice into ice cube trays and freeze for at least 8 hours or overnight.
- Prep your fruit and glasses. Zest your grapefruit and set the zest aside. If adding salt to the rim, slice a half inch or so off the top of your grapefruit, then cut in half to make two semi-circles. Rub the cut side of one of the grapefruit semi-circles onto one side of your glass, lining the flat edge up with the rim of the glass and rubbing up and down. Sprinkle the area with the Himalayan salt until the area you rubbed is covered. Repeat with the other glass and set aside. Meanwhile, cut another half inch round from the grapefruit and divide for your garnish. Make a slit in the middle of each so it will easily slide onto your glasses.
- Blend. Add your frozen wine and juice, grapefruit zest and agave to the blender. Juice the remaining grapefruit into the blender and blend just until smooth. Don’t overblend because it will melt faster.
- Serve. Pour into your glasses, add your grapefruit garnish and enjoy immediately, preferably in the sun, in your bathing suit. :)
To make more of these, it’s basically just 3 parts wine to 2 parts grapefruit juice. Add a grapefruit for every 2 servings!
Micronutrient Highlights
125% vitamin C, 9% magnesium, potassium, and vitamins B1 and B5
Drinksagave, alcohol, frosé, grapefruit, Himalayan salt, paloma, sauvignon blanc, white wine