Cinnamon Grapefruitade Recipes

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CINNAMON-CHOCOLATE FUDGE



Cinnamon-Chocolate Fudge image

Provided by Giada De Laurentiis

Categories     dessert

Time 2h13m

Yield 4 to 6 servings

Number Of Ingredients 7

Butter, for greasing the pan
1 (14-ounce) can sweetened condensed milk
2 teaspoons ground cinnamon
1 teaspoon pure vanilla extract
1 pound (about 2 cups) bittersweet (60 percent cacao) chocolate chips (recommended: Ghiradelli) see Cook's Note
3 tablespoons unsalted butter, cut into 1/2-inch pieces, at room temperature
Kosher or flake salt, optional

Steps:

  • Butter the bottom and sides of an 8 by 8-inch baking pan. Line the pan with a sheet of parchment paper, about 14-inches long and 7-inches wide, allowing the excess to overhang the sides. Set aside
  • In a medium glass or stainless steel bowl, combine the condensed milk, cinnamon, and vanilla. Stir in the chocolate chips and butter. Put the bowl on a saucepan of barely simmering water and mix until the chocolate chips have melted and the mixture is smooth, about 6 to 8 minutes (mixture will be thick). Using a spatula, scrape the mixture into the prepared pan and smooth the top. Sprinkle with salt, if desired. Refrigerate for at least 2 hours until firm.
  • Run a warm knife around the edge of the pan to loosen the fudge. Remove the fudge to a cutting board. Peel off the parchment paper and cut the fudge into 1-inch pieces. Store refrigerated in an airtight container or freeze.

CINNAMON GRAPEFRUITADE



Cinnamon Grapefruitade image

Provided by Food Network Kitchen

Time 15m

Yield 8 servings

Number Of Ingredients 0

Steps:

  • Make 2 cups simple syrup (recipe below), adding 4 cinnamon sticks before heating. Let cool, then pour into an ice-filled pitcher. Stir in 2 cups each fresh grapefruit juice and water and some raspberries.
  • Simple Syrup: To make 2 cups simple syrup, bring 1 1/2cups each sugar and water to a boil, stirring until dissolved. Let cool.

HONEY RUBY RED GRAPEFRUITADE



Honey Ruby Red Grapefruitade image

For a deep-blush citrus cooler with a bubbly finish and an adult taste, add honey to red grapefruit juice and top off the mixture with a generous splash of chilled sparkling rose wine.

Provided by Martha Stewart

Categories     Cocktail Recipes

Yield Makes 7 1/2 cups

Number Of Ingredients 4

3/4 cup honey
3/4 cup water
6 cups fresh Ruby Red grapefruit juice, strained (from about 6 grapefruits)
2 cups sparkling rose, chilled (optional)

Steps:

  • Bring honey and water to a boil in a small saucepan, stirring to combine. Remove from heat, and let cool.
  • Combine juice and honey syrup in a pitcher. (Or cover, and refrigerate for up to 3 days.) Add rose to pitcher. Divide juice among ice-filled glasses.

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