Barefoot Contessa (en-US)

1½ cups freshly squeezed ruby red grapefruit juice (3 to 4 grapefruit)
1 cup white tequila, such as Casamigos
½ cup freshly squeezed lime juice (3 to 4 limes)
¼ cup simple syrup (see note)
2 cups ice
Kosher salt
4 thin wedges ruby red grapefruit, for garnish

Combine the grapefruit juice, tequila, lime juice, and simple syrup in a quart container and freeze it for at least 6 hours (or overnight), until solid. Break up the mixture with a fork and transfer half of it to the jar of a blender. Add 1 cup of the ice and ¹⁄₈ teaspoon salt and blend until smooth. Divide the frozen mixture between two highball glasses, then repeat with the remaining mixture, ice, and salt. Garnish each glass with a grapefruit wedge and serve frozen.

NOTE:

For simple syrup, combine 1 cup sugar and 1 cup water in a small pot and heat just until the sugar dissolves and the mixture is clear. Refrigerate until cold.

Frozen Palomas