4 cl THE DUKE Wanderlust Gin 70 cl
50g frozen raspberries, plus 1-2 extra for garnish
150 g filleted grapefruit (from approx. ½ grapefruit)
1/4 cup ice cubes
Peel the grapefruit, fillet it (remove the skin) and chop roughly. Then put it in a freezer bag and freeze overnight. Put the frozen pulp into a blender along with the frozen raspberries and ice cubes and mix until a coarse mass is formed.
Mix the sugar with a tablespoon of hot water until the sugar has dissolved; then add it to the mixer along with the gin. Mix until everything reaches an even, fine consistency. Pour into a glass, garnish with 1-2 raspberries and serve immediately.