Recipe courtesy of Michael Chiarello
Recipe courtesy of Michael Chiarello
Episode:
Let the Sunshine In
Frozen Ruby Reds
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- Level: Easy
- Total: 7 hr 5 min
- Prep: 5 min
- Inactive: 7 hr
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 162
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 0 g
- Sugar
- 22 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 4 mg
- Level: Easy
- Total: 7 hr 5 min
- Prep: 5 min
- Inactive: 7 hr
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 162
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 0 g
- Sugar
- 22 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 4 mg
Ingredients
Directions
- Pour grapefruit juice into a 9-by 12-inch nonreactive glass baking pan. Place in the freezer. Freeze 6 to 7 hours, or until almost solid but still somewhat slushy. While juice is freezing, rake with a fork every hour or so to develop large, snow cone-like crystals.
- To serve, use an ice cream scoop, and scoop into glasses. Pour 1 ounce of vodka over each ball. Garnish with mint and serve.
