Paloma Fruittone

Menu Part: 
Dessert
Cuisine Type: 
Mexican

Paloma is a popular tequila-based cocktail from Mexico. Combining the best of both worlds, a pink grapefruit soft sorbetto is swirled with tequila to create a frozen dessert and beverage.

Ingredients

1 bag PreGel Pink Grapefruit Tenerissimo™
2600g water
As needed tequila
As needed fresh lime wedges
As needed kosher salt

Steps

  1. In a large mixing container, combine all ingredients.
  2. Mix together with immersion blender for 2-3 minutes.
  3. Allow to age in refrigerator for 30 minutes.
  4. Pour in sanitized machine and freeze per machine instructions.
  5. Dampen the rim of a small glass and roll in kosher salt to coat.
  6. Pour a small shot of tequila in the bottom of the glass.
  7. Swirl the PreGel Pink Grapefruit Tenerissimo™ into the tequila.
  8. Garnish with a lime wedge and serve.

More From FoodService Director

Menu Development
ramen bowl spoon chopsticks

Asian noodle soups are a popular lunch option at YouTube’s San Bruno, Calif., campus, says Trent Page, the GM at Bon Appetit Management who runs the company’s three corporate dining venues. But Page noticed an increasing preference for customizable dishes and vegan preparations among the 1,000 customers he feeds daily. Inspired by a recent visit to Japan, he introduced tsukemen to the menu—a dish that features most of the traditional ramen ingredients (noodles, eggs and vegetable garnishes) served separately so diners can mix and match. “Separating the components makes it more customizable...

Ideas and Innovation
chicken dinner

For the last three years, we’ve hosted an event called Winner, Winner, Chicken Dinner. We sponsor the local chapter of Future Farmers of America to raise the chickens, and we have to arrange all the transporting from farms to the distributor, which keeps the birds in a freezer until we’re ready. We build hype by having students vote on the proprietary spice blend they would like on the chicken. It helps the nutrition team get involved in the educational process and showcase local food purchasing.

Ideas and Innovation
employees generation multicultural

We are no longer short staffed, ever. On a given day, missing two team members from a team of 50 would leave us 96% staffed. The actual choice of wording places a positive emphasis on those that did come to serve our guests and patients. We no longer use the phrase “short staffed”; this is a game-changer when we are challenging ourselves as culture facilitators or leaders.

Ideas and Innovation
food symbols allergens

To make safe food as accessible as possible for our guests with allergies, we are creating an allergen-friendly kitchen this summer. Students and community members will be able to use our mobile app to place orders for allergen-friendly food and pick them up at the central kitchen. The kitchen will also produce grab-and-go options that will be distributed across campus.

FSD Resources