Grapefruit Purée Paloma Mocktail

Use Purée Grapefruit, Frozen, Boiron (1kg) to make this recipe. Grapefruit purée gives an alcohol-free Paloma body as well as citrus flavour. Shake it with lime and agave, then add sparkling water in the glass so the drink stays bright and fizzy.

At a glance

• Yield: 4
• Preparation: 10 minutes
• Cooking: None
• Chilling or freezing: None

Purée Grapefruit, Frozen — Boiron (1kg)

£16.75

● In stock

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Ingredients

• 240g grapefruit purée, chilled
• 80ml fresh lime juice
• 40ml agave syrup, plus more to taste
• 400ml chilled sparkling water
• 1 pinch fine sea salt
• Ice
• Lime wedges for serving

Method

1. Whisk the grapefruit purée, lime juice, agave and salt until the agave has dissolved.
2. Fill four tall glasses with ice and divide the grapefruit mixture between them.
3. Top each glass with sparkling water and stir once from the bottom.
4. Taste and add a little more agave only if needed. Serve with lime wedges.

Why this recipe works

Purée contributes fruit solids, giving a mocktail more texture than juice alone. Salt softens bitterness, while adding the sparkling water last preserves carbonation.

Practical tips and variations

• Chill every ingredient before mixing so less ice melts.
• Taste the purée first because sweetness varies.
• For a chilli version, rub one thin slice around the inside of each glass before filling.

Serving and storage

Mix the grapefruit base up to one day ahead and refrigerate. Add ice and sparkling water only when serving.

Frequently asked questions

Can I turn this into a cocktail?

Yes. Add 40ml tequila per glass and reduce the sparkling water slightly.

Why is my Paloma too bitter?

Add a little agave and a tiny pinch of salt rather than diluting it immediately.

Can I use tonic water?

Yes, but tonic adds more bitterness and sweetness, so reduce the agave first.