- The most difficult part of this recipe is finding metal ice trays. If your local thrift store doesn’t have any, old ones can sometimes be unearthed in vintage shops, and at least one company is manufacturing stainless steel ones.
1 1/4 cups fresh pink grapefruit juice
sugar to taste if desired
1 1/4 cups canned unsweetened pineapple juice
3 ounces (2 jiggers) tequila
In a metal ice tray stir together 1 cup of the grapefruit juice and the sugar if desired until the sugar is dissolved, fit the tray with the divider, and freeze the mixture until it is frozen solid. In anther metal ice tray fitted with the divider pour 1 cup of the pineapple juice and freeze it until it is frozen solid. The fruit mixtures may be prepared up to this point 1 day in advance. In a blender blend the frozen grapefruit juice mixture with 1 1/2 ounces of the tequila and the remaining 1/4 cup grapefruit juice, scraping down the sides occasionally, until the mixture is smooth but still frozen and divide the mixture between 2 stemmed glasses. In the cleaned blender blend the frozen pineapple juice with the remaining 1 1/2 ounces tequila and the remaining 1/4 cup pineapple juice, scraping down the sides occasionally, until the mixture is smooth but still frozen and divide the mixture between the 2 glasses. Makes 2 drinks.