Greyhound Cocktail Float
Add a summer spin to the classic greyhound cocktail with a few scoops of grapefruit sorbet!
Servings: 1 (multiply as needed)
- 3-4 scoops grapefruit sorbet (recipe follows)
- 2 oz gin
- 4 oz grapefruit juice
- 3/4 oz simple syrup*
- rosemary sprigs, to garnish
- fresh mint and grapefruit slices, to garnish
- 3 1/2 cups fresh squeezed grapefruit juice
- 1/2 cup granulated sugar*
In a tall serving glass, add 3 scoops of grapefruit sorbet. Add gin, grapefruit juice, and simple syrup. Stir to combine. Garnish with rosemary, mint, and grapefruit slices. Enjoy immediately.
Dissolve sugar in grapefruit juice. Store in the fridge until juice is cold.
Freeze mixture in ice cream maker according to your unit's instructions. Process until the mixture has reached a soft serve consistency. Transfer to a freezer-safe container and let rest in the freezer for at least 4 hours before serving. Allow to sit at room temperature for 5 minutes before scooping and serving.
To make simple syrup: bring equal parts water and sugar to a boil. Cook until sugar has dissolved. Allow to cool and keep stored in the fridge until ready to use. Keeps for about a week in the fridge.
*Note: I prefer the sorbet a little on the tart side. If you'd like the sorbet to be sweeter, feel free to add additional sugar to your taste preferences.
All images and text © The Little Epicurean