Hi! I bought a bunch of grapefruits cause they were looking real cute! And then I made a bunch of shaved ice with it cause it's hot as shit.

Already. It's here. Again. It's pool time. It's the time of year when I start carrying around a second shirt because the first one will be sweaty within an hour of leaving the makeshift igloo that I call my home. It's when Matt starts proudly wearing those shorts that are a little too short and a little reminiscent of that one time my dad had a phase with jean short shorts. That happened, y'all. It's the time when Fox refuses to leave the puffy cloud of pillows that keep him cool and refuses to be cuddled because it'll make the bed too hot. Oh but hey it's also the time of year when day drinking is A-ok as long as it's a refreshing rosé or a fruity beer and when sorbet and shaved ice make exceptional substitutes for lunch!

If you're sitting in your comfy cool kitchen reading this and wondering, "what's this little queer talking about, it's the middle of spring!" I've got one thing to say to you: take me to where you are, please dear god. Because here in this humid hotbox called New Orleans, spring sprang in February and now it's basically summer. To be real, any excitement I have about the summer stems from that fact that I'm going to try and do my best to get as tan as possible to the point where everyone thinks I'm using spray tan, and I'm also going to make an effort to be consistently lazy, filling my days with fresh fruit salads and wine and pools. So, that's that. Here's a grapefruit coconut shaved ice recipe to make you feel like you aren't on the verge of a heat stroke this summer! <3<3<3

Grapefruit + Coconut Shaved Ice

serves 6 - 8

2 cups fresh-squeezed grapefruit juice
1 1/2 cups full-fat canned coconut milk (+ extra for serving)
1/3 cup honey
Juice of 1 small lemon (or half of a small lemon)
Fresh grapefruit slices and mint for garnish

In a medium mixing bowl, whisk together all ingredients until the honey is completely dissolved into the rest of the liquid. Pour into a 9x9" baking pan and freeze overnight. To serve, portion out scoops with an ice cream scoop or melon-baller, or simply scrape the surface with a fork to create a slush that can be spooned into serving cups. Top with a drizzle of coconut milk, fresh grapefruit, and mint.