Pixicook
LoginGet Started
    HomeRecipesCocktailsChilled Citrus Tequila Slushies
    recipe image

    Chilled Citrus Tequila Slushies

    clock-icon370 minutes
    author-image
    Author
    Pixicook editorial team

    A refreshing and icy tequila slushie with a citrusy kick, perfect for a hot day.

    Ingredients for Chilled Citrus Tequila Slushies

    units in
    USchevron
    units in
    USchevron
    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Freshly Squeezed Ruby Red Grapefruit Juice

    cups

    Substitute chevron-down

    White Tequila

    cups

    Substitute chevron-down

    Freshly Squeezed Lime Juice

    cups

    Substitute chevron-down

    Simple Syrup

    cups

    Substitute chevron-down

    Ice

    cups

    Substitute chevron-down

    Kosher Salt

    teaspoons

    Substitute chevron-down

    Ruby Red Grapefruit Wedge, thin

    each

    Substitute chevron-down

    How to Make Chilled Citrus Tequila Slushies

    1. Combine Ingredients

    In a quart container, combine the freshly squeezed ruby red grapefruit juice, white tequila, lime juice, and simple syrup. Freeze the mixture for at least 6 hours or overnight.

    2. Blend First Batch

    Once the mixture is completely solid, use a fork to break it up a bit. Transfer half of this frozen mixture into a blender jar. Add 1 cup of ice and 1/8 teaspoon of kosher salt. Blend until smooth and has a slushy texture. Divide the blended slush into two highball glasses.

    3. Blend Second Batch

    Repeat the blending process with the remaining frozen mixture, ice, and salt, and divide this second batch into two more highball glasses.

    4. Garnish and Serve

    Garnish each drink with a thin wedge of ruby red grapefruit. Serve the slushies immediately while they're perfectly frozen.


    Comments (0)

    Add your comment...

    Explore More Cocktails recipes

    Explore More Collections

    Dashi with Cod and Clams

    Mushroom Soup

    Oven-Baked Crispy Bacon & Sunny-Side Up Eggs

    High Protein Breakfast

    One-Pot Orzo with Snap Peas, Asparagus, and Basil

    Easter Brunch

    Chicken Katsu with Shredded Cabbage and Scallions

    Chicken Fried