Greyhound Cocktail Float
Add a summer spin to the classic greyhound cocktail with a few scoops of grapefruit sorbet!
Servings: 1 (multiply as needed)
Ingredients
- 3 scoops grapefruit sorbet (recipe follows) or store-bought
- 2 oz gin of choice or vodka
- 4 oz fresh squeezed grapefruit juice
- ¾ oz simple syrup*
- rosemary sprigs, to garnish
- fresh mint and grapefruit slices, to garnish
Grapefruit Sorbet:
- 3 ½ cups fresh squeezed grapefruit juice
- ½ cup granulated sugar*
Instructions
- 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.
Grapefruit Sorbet:
- 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.
Notes
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