Grapefruit Tea Recipes

Steps:

• Pull the leaves off of 10 sprigs of mint. Divide them among the 12 cups of a 12-cup muffin tin. Pour water over to cover. Freeze until firm, about 4 hours.
• Combine the sugar with 1 cup water in a medium saucepan over medium-high heat. Bring to a boil and stir to dissolve the sugar. Add the remaining 10 sprigs of mint. Remove from heat and steep 15 minutes. Strain and allow the simple syrup to cool slightly.
• Mix the gin, grapefruit juice, rum, tequila, triple sec, vodka and mint syrup in gallon-size container. Chill until ready to serve. Pour the mixture into a large punch bowl.
• Pour in the cola just before serving. Float 6 to 8 grapefruit slices in the punch. Unmold the mint ice cubes and add to the punch bowl. Serve in cups over ice and garnish with mint sprigs.
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• From Food Network Kitchens

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Whisk flour, baking soda, and salt together in a bowl.
• Mix 1 1/2 teaspoon of grapefruit juice into milk in a small bowl, and set aside for about 5 minutes. In a large bowl, mash the butter with 3/4 cup of sugar until creamy and well combined, and beat in the egg and grapefruit zest until thoroughly combined. Beat the milk into the butter mixture about 2 tablespoons at a time, alternating with the flour mixture, until the dough is smooth. Drop by teaspoons onto ungreased baking sheets, about 2 inches apart.
• Bake in the preheated oven until set and very lightly browned, 12 to 14 minutes. Cool on racks.
• Make glaze by mixing 3/4 cup sugar with 1/4 cup grapefruit juice. Brush glaze onto cooled cookies; let stand until glaze is set.

Steps:

• Pour 150ml cold water into a large heatproof jug then top up with 450ml boiling water. Add the tea leaves and leave to steep for 2 mins.
• Meanwhile, fill your teapot with boiling water to warm it. Once the tea has steeped, pour away the water in the teapot then add the grapefruit and rosemary. Strain the green tea into the teapot, leaving the tea leaves behind. Don't throw the leaves away - you can re-brew them again for another pot that same day. (For the second brew, make sure you let the mixture steep for 3-4 mins.)
• Let the grapefruit and rosemary infuse for a few moments, then serve. Add honey or agave syrup to sweeten if you like.

Steps:

• In an medium pot, combine juice, honey cinnamon, allspice and water.
• Bring to a boil over high heat; strain and discard solids.
• Note - When I strained it, I tried to get as much as pulp pushed through the strainer as possible.