PINK GRAPEFRUIT SORBET
A delightfully fresh, crisp ending to a meal or after a fish course to cleanse the palate. Garnish with small mint leaves or any small green herb leaf.
Provided by FOODCHICK23
Categories Desserts Frozen Dessert Recipes Sorbet Recipes
Time 1h35m
Yield 10
Number Of Ingredients 5
Steps:
- Use a vegetable peeler or large zester to remove 3 long strips of peel (just the zest, not the pith) from the grapefruits. Set aside. Squeeze out 2 cups of grapefruit juice.
- In a saucepan, combine the grapefruit peel, sugar, corn syrup and water. Bring to a boil, stirring to dissolve the sugar, and cook for about 2 minutes. Set aside to cool. Place in the refrigerator, or set in a bowl of ice for faster chilling. Discard the peel.
- Strain the grapefruit juice through a sieve or strainer to remove the pulp. Discard pulp. Stir the sugar syrup into the grapefruit juice, and mix in food coloring one drop at a time to achieve a pleasing, believable pink. (In other words, don't overdo it.)
- Pour into the container of an ice cream maker, and freeze according to the manufacturer's instructions. Transfer to a container and freeze until firm before serving.
Nutrition Facts : Calories 116.1 calories, Carbohydrate 30.2 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.3 g, Sodium 7.9 mg, Sugar 24.7 g
GRAPEFRUIT AND BASIL MARTINI
I really love martinis so I'm always looking for new recipes and variations. I found this recipe for a martini that sounds very interesting but I was very pleased at how refreshing and delicious it is!
Provided by That girl Mel
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Muddle a couple of the basil leaves with the simple syrup in the bottom of a mixing glass or shaker.
- add the other ingredients, plus ice.
- Shake until very cold and pour into a martini glass.
- Place a nice-looking leaf in the drink.
Nutrition Facts : Calories 163.9, Fat 0.1, Sodium 1.4, Carbohydrate 5.8, Fiber 0.1, Sugar 5.6, Protein 0.5
FLAN WITH PINK GRAPEFRUIT AND MINT SYRUP
Refrigerate the flans overnight before serving.
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Cut peel and white pith from grapefruit. Working over bowl to catch juices, cut between membranes to release segments. Squeeze membranes to extract juice. Place segments in medium bowl. Transfer 1/2 cup grapefruit juice to heavy small saucepan. Reserve remaining juice. Add 1 cup sugar to juice in saucepan. Gently simmer until syrup thickens, stirring until sugar dissolves, about 5 minutes. Remove from heat. Stir in mint leaves. Cover and let steep 10 minutes. Strain syrup into bowl. (Grapefruit segments, juice and syrup can be made 1 day ahead. Chill separately.)
- Preheat oven to 325°F. Combine 1/2 cup sugar and 2 tablespoons water in heavy small saucepan. Stir over medium heat until sugar dissolves. Increase heat and boil without stirring until deep amber, occasionally brushing down sides of pan with wet brush and swirling pan, about 8 minutes. Immediately divide caramel between six 3/4-cup custard cups. Transfer cups to 13x9x2-inch metal baking pan.
- Whisk 1/2 cup grapefruit juice, 1/2 cup sugar, milk, half and half, eggs, vanilla, and salt in large bowl until sugar dissolves. Divide mixture among prepared cups. Pour enough hot water into pan to come halfway up sides of cups. Bake flans until just set, about 45 minutes. Cool flans in pan 1 hour. Remove from water. Cover and chill at least 4 hours and up to 1 day.
- Pour mint syrup over grapefruit segments. Using small sharp knife, cut around flans to loosen. Invert 1 flan onto each of 6 plates. Spoon grapefruit segments and syrup over flans; serve.
POMEGRANATE-AND-PINK-GRAPEFRUIT PUNCH
This festive punch has the tang of grapefruit juice combined with the soft, floral flavor of lychee. And when you add fresh basil leaves to the mix, it brings a taste of summer to the holiday season. After pouring the grapefruit-lychee mixture into a glass, drizzle the pomegranate syrup on top-it will sink to the bottom like grenadine in a tequila sunrise.
Provided by Martha Stewart
Categories Breakfast & Brunch Recipes
Time 1h5m
Yield Serves 6 to 8
Number Of Ingredients 6
Steps:
- Combine pomegranate juice and sugar in a pint jar or similar vessel and stir until sugar dissolves to make a syrup. Refrigerate 1 hour or, covered, up to 3 days.
- Crush basil leaves between your fingers and drop them into a pitcher. Add grapefruit and lychee juice to pitcher and stir.
- To serve, fill glasses with ice and add juice mixture and a drizzle of pomegranate syrup. Garnish with more basil leaves and some pomegranate arils.
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