Grapefruit Frozen Margaritas

Ever since our friends Johnny & Whitney invited us over for margaritas a few weeks ago, I have been obsessed with an idea - making frozen margaritas with grapefruit juice (instead of lime juice). Lo and behold, Lauren (my faithful accomplice on all of life's great adventures) found the key ingredient this past week at the store (see picture - it actually exists, like frozen orange juice).

Yesterday was the end of another productive but l o n g week at work, so I emailed Lauren halfway through the morning about the grapefruit margaritas and whether or not we should invite some of our friends over for Friday dinner. Aside from simply liking to entertain, I think it's more fun to share food adventures so we can have multiple testers.

(FULL DISCLOSURE: Yes, if I invite you over there's a good chance you will become another guinea pig for my cooking adventures).

Anyway, they turned out as delectable and refreshing as I hoped for, so here's how we did it using our trusty standard-issue 6-cup blender:

• 1/2 can of frozen concentrated grapefruit juice (6 oz.)
• 2-3 cups of ice (just fill the blender until 2/3 to 3/4 full
• 1/2 cup of tequila
• 6 packets of splenda

Yes, it's really that easy. The splenda is key because it cuts the sourness of the grapefruit. If you prefer, you can use sugar. For us, the splenda was within reach when we tested the first batch and it turned out WAY too sour without a sweetener.

The consensus was all positive except for Lauren, who prefers regular margaritas. Our testers included Johnny & Whitney and our other friends Glenn & Eileen. Everyone brought a little something, so we had cheese and baguette rounds as appetizers, then a really nice tilapia with olive oil and cayenne. Then we had a mixed grill of beef shortribs, chicken breasts, pork tenderloin, turkey smoked sausage and yellow squash medallions all served up with a tossed salad.

¡Buen provecho!