These flanken cut beef ribs are made for the grill, and cook to perfection (complete with crispy charred edges) in a matter of minutes.
Grilled Pink Grapefruit Margaritas
Grilling adds a whole new layer of smokey flavor to these not-too-sweet frozen pink grapefruit margaritas.
I’ve always been a big fan of the Paloma – a refreshing drink made with grapefruit juice, soda water and tequila. But, somehow they are never quite as fun as a frosty frozen marg. Especially when it comes with an extra floater of tequila on top! So, I prefer to make these grilled pink grapefruit margaritas, getting all that grapefruit flavor with the full satisfaction that only a delicious frozen marg can bring.
The extra special secret? Grilling the grapefruits before blitzing them. This does two things – it caramelizes sugar directly onto the fruit’s surface, creating a brûlée style crust and a great toffee flavor. Warming the fruit on the grill first will also loosen the juice, AND impart a delicate smokey flavor.
Special ingredients & substitutions:
- I love using Mezcal for this recipe, rather than tequila. The extra smokiness works really well.
- This recipe calls for simple syrup, which is simply equal parts sugar and water, stirred over low heat until the sugar has dissolved.
- If you prefer a non-sweet margarita, leave out the simple syrup.
- I use a Vitamix for my margs – and yes, the blender you use matters. A powerful blender makes ALL the difference between a slushy ice drink and a creamy, luscious frozen marg.
- You can also brûlée the grapefruit under a broiler, but I recommend you use a grill where possible – it does add a ton of extra flavor.
Finally a note on making this recipe your own – these margs might be too strong for some folks, too weak for others. That’s fine – adjust the alcohol as needed. You might want more grapefruit, or prefer make them sweeter. Want it to be even thicker and daiquiri like? Add more ice. Go ahead – don’t be shy to tweak the recipe to your liking.
Grilled Pink Grapefruit Margaritas
- 2 fresh pink grapefruits
- 3 tablespoons white sugar
- 3 cups ice
- 2 tablespoons lime juice
- 1 cup of tequila or mezcal
- 1/4 c simple syrup
- Preheat a grill to 350-400 degrees.
- Next, cut the grapefruits. Slice off a small portion of either end so it will sit flat, then slice directly down the middle to create two halves with flat bases. Sprinkle the larger cut side with the white sugar, creating an even layer. Allow 5 minutes for the sugar to soak in a little.
- Lay the grapefruit sugar side down onto the grill - and cook for 3-5 minutes. It's ok if the sugar burns - it's such a small amount compared to the entire recipe, it'll provide more toffee than bitter notes. Flip the grapefruits back up so the large cut side is facing up, then cook a further 3-5 minutes. The idea here is just to create a char on the surface, and then heat the rest of the fruit through. Remove from grill and allow to cool.
- Squeeze the grapefruits into a blender jug. Scrape some of the charred fruit flesh into the jug too, but make sure to leave out any seeds or peel. Add ice, lime juice, tequila and simple syrup. Blend aggressively until thick and "creamy".
- Pour into a glass and serve immediately.
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