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The surprising combo of citrus and herb tastes great in this slushy daiquiri. For a special effect, dip rims of glasses in coarse sugar before filling.

Recipe by Oxmoor House May 2005

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Credit: Oxmoor House

Recipe Summary

prep:
17 mins
cook:
10 mins
additional:
8 mins
total:
35 mins
Yield:
5 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pour 2 1/2 cups grapefruit juice into 2 ice cube trays; freeze until firm. Cover and chill remaining juice.

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  • Stir together water, sugar, and 2 rosemary sprigs in a saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Remove from heat; discard rosemary sprigs. Cool syrup; chill.

  • Process frozen juice cubes, remaining 1/2 cup grapefruit juice, rosemary syrup, vodka, if desired, and chopped rosemary in a 5-cup blender for 10 seconds or until slushy. Serve in sugar-rimmed glasses, and garnish, if desired.

  • Fix it Faster: Use 3 cups bottled ruby red grapefruit juice.

  • Note: For sugared rims, dip rims of stemmed glasses into a thin coating of light corn syrup or water, and then spin rims in a plateful of sparkling white sugar.

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