| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 5 minutes |
| Serves | 4 |
| Cuisine | Chinese |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 183 |
| Fat | 0.4g |
| Saturates | 0.1g |
| Protein | 1.3g |
| Carbs | 46.9g |
| Sugars | 22.5g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFBoil the water and brew the Lapsang Souchong tea as per package instructions.
Refrigerate until completely chilled.
To brûlée the grapefruit, cut 1 grapefruit into 1cm-thick slices and evenly arrange on an oven tray. Using a blow torch or an oven set to grill, blow torch or grill the slices until slightly charred. Set aside to cool before serving.
Quarter the lime and run the pieces around the edges of four glasses.
Place the barbacoa seasoning on a small plate and coat the glass rims with the spice.
Juice the remaining 4 lime. In a cocktail shaker or jug, combine the grapefruit juice, chilled tea, maple syrup and 125ml lime juice. Shake or stir to combine.
Fill each glass with ½ a cup of ice and divide the Paloma mixture equally between the glasses.
Top with brûléed grapefruit slices and serve.
