GRAPEFRUIT-MINT SALAD
Provided by Bobby Flay
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Using a sharp chef's knife, cut away the peel and white parts from 3 red grapefruits, then cut between the membranes to remove the segments. Squeeze the membranes over a bowl to extract the juice.
- Whisk 2 tablespoons clover honey and 2 tablespoons finely chopped fresh mint into the juice. Arrange the grapefruit segments on a platter and drizzle with the dressing.
Nutrition Facts : Calories 122 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 1 milligrams, Carbohydrate 33 grams, Fiber 9 grams, Protein 2 grams, Sugar 23 grams
TANGERINE-HONEY FLAN WITH GRAPEFRUIT SEGMENTS
Provided by Allen Susser
Categories Milk/Cream Egg Dessert Bake Vegetarian Grapefruit Summer Chill Honey Tangerine Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Position rack in center of oven and preheat to 350°F. Bring 1/2 cup sugar and 1/4 cup water to boil in heavy small saucepan over medium-low heat, stirring until sugar dissolves and brushing down sides of pan with wet pastry brush. Increase heat and boil without stirring until syrup is deep amber color, swirling pan occasionally, about 7 minutes. Pour caramel syrup into 8-inch-diameter cake pan with 1 1/2-inch-high sides; quickly rotate pan so syrup covers bottom.
- Whisk eggs, yolks, honey, vanilla, and salt in medium bowl to blend. Bring cream, condensed milk, and tangerine peel to simmer in medium saucepan. Slowly whisk hot cream mixture into egg mixture. Whisk in tangerine juice. Strain custard into caramel-lined pan. Place pan into 13x9x2-inch metal baking pan. Pour enough hot water into baking pan to come halfway up sides of cake pan.
- Bake flan until set in center when cake pan is slightly moved, about 40 minutes. Remove from water; cool 30 minutes. Chill flan uncovered until very cold and firm, at least 6 hours. (Can be made 1 day ahead. Cover; keep chilled.)
- Cut all peel and pith from each grapefruit. Working over medium bowl, cut between membranes, releasing segments. Chill until ready to use.
- Cut around flan in pan. Place plate on top of pan and invert, releasing flan. Cut into wedges; serve with grapefruit.
PINK GRAPEFRUIT MARGARITAS RECIPE BY TASTY
Here's what you need: ruby red grapefruits, silver tequila, sugar, water, sugar
Provided by Tasty
Categories Drinks
Time 30m
Yield 2 servings
Number Of Ingredients 5
Steps:
- To make the simple syrup, bring the sugar and water to a boil in a saucepan. Wait until they're completely combined, then set aside to cool.
- Squeeze the juice out of all the grapefruits, and combine with the tequila and the simple syrup you just made.
- Wet the rim of your glasses (you can do this with a slice of grapefruit), and dip in sugar. Serve over ice!
- Enjoy!
Nutrition Facts : Calories 444 calories, Carbohydrate 61 grams, Fat 0 grams, Fiber 6 grams, Protein 3 grams, Sugar 45 grams
PINK GRAPEFRUIT AND THYME BELLINIS
Provided by Giada De Laurentiis
Categories beverage
Time 40m
Yield 4 servings
Number Of Ingredients 5
Steps:
- For the simple syrup: In a small saucepan, combine the thyme sprigs, sugar and 1/2 cup water. Bring to a boil over medium heat. Reduce the heat and simmer, stirring occasionally, until the sugar has dissolved, about 5 minutes. Remove the pan from the heat and allow the syrup to cool for at least 20 minutes.
- Cut the ends off one of the grapefruits and place cut-side down on the counter. Using a paring knife, cut away the peel. Working over a small bowl or a large glass measuring cup to catch any juices, cut along the membrane on both sides of each segment and remove the segments. Place the grapefruit segments in 4 chilled champagne flutes. Squeeze the juice from the membranes into the bowl. Discard the membranes. Halve the remaining grapefruit and squeeze the juice into the bowl.
- Strain the simple syrup and grapefruit juice into a small pitcher, pressing on the solids to extract as much liquid as possible. Add the prosecco.
- Pour into the prepared glasses and garnish with fresh thyme sprigs if using.
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.
PINK GRAPEFRUIT WITH BASIL SYRUP
Coral-pink fruit and bright green basil make a pretty fruit compote that's pretty simple and quick to make too.
Provided by English_Rose
Categories Breakfast
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 3
Steps:
- Combine the sugar in a saucepan with 1 pint cold water. Place over a low heat and stir until the sugar dissolves.
- Once the liquid is clear, raise the heat under the pan and bring to a boil. Simmer steadily for 5 minutes, in order to make a syrup.
- Meanwhile, peel the pink grapefruit, removing as much white pith from around the flesh as possible. Working over a mixing bowl to catch the juices from the fruit, cut the flesh into segments by running a serrated fruit knife down each side of the membrane dividing the fruit's segments.
- Ease the cut segment out into the mixing bowl and, when each segment has been cut away, squeeze the remaining membrane to extract as much juice as possible before discarding it.
- Pick out any seeds.
- Tear the basil leaves into tiny pieces and stir them into the sugar syrup. Pour the syrup over the grapefruit, stir gently to coat evenly, then cover and marinate in the fridge for about 2 hours before serving.
Nutrition Facts : Calories 543, Fat 0.5, SaturatedFat 0.1, Sodium 0.2, Carbohydrate 139.5, Fiber 6.1, Sugar 125.3, Protein 2.9
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-MINT MOJITO
A simple mint syrup takes the place of crushed leaves in this grapefruit-mint mojito. Be sure to add fresh sprigs on top for a dash of color and heady aroma. Tall, slender glasses and long stirring sticks impart a modern elegance.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes Cocktail Recipes
Yield Makes 4
Number Of Ingredients 7
Steps:
- Bring sugar and water to a boil in a small saucepan. Remove from heat, and add mint leaves. Let steep 10 minutes. Strain through a fine sieve into a small bowl, and discard mint. Let cool.
- Using a vegetable peeler, remove zest from grapefruit in long, wide strips. Place in a large glass, and add rum. Cover, and let stand for 30 minutes. Strain through a fine sieve intoa large glass measure, and discard zest.
- Cut away remaining pith from grapefruit. Cut between membranes to release segments. For each drink, place 2 to 3 segments in a glass. Top with 3/4 cup ice. Stir 3 tablespoons infused rum, 2 tablespoons mint syrup, and 1/4 cup seltzer in a glass measure, and pour over ice. Garnish with mint sprigs.
PINK GRAPEFRUIT LEMONADE
Try to find ruby-red or star-ruby grapefruit, since their dark-pink flesh makes the most beautiful juice.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Number Of Ingredients 3
Steps:
- Prepare an ice bath. Combine the sugar and 2 cups water in a medium saucepan. Stir well, and set over medium-high heat. Bring to a boil, and cook, stirring occasionally, until all of the sugar has dissolved, about 10 minutes.
- Pour the sugar syrup into a medium bowl, and set bowl in the ice bath to cool; the syrup should yield 2 1/2 cups.
- When ready to serve beverage, combine the lemon juice, grapefruit juice, and the sugar syrup in a medium pitcher. Add the lemon rounds, and fill with ice cubes.
LECHE FLAN WITH GRAPEFRUIT
For the clearest caramel and smoothest custard, ceramic or glass baking dishes work best for cooking this Filipino-American-style dessert.
Provided by Angela Dimayuga
Yield 8 servings
Number Of Ingredients 7
Steps:
- Finely grate zest from grapefruit; set aside. Cut away peel and white pith from flesh; discard. Working over a bowl, cut along membranes to release segments into bowl; discard membranes. Set segments aside.
- Cook 1 cup sugar in a small saucepan over medium heat until it begins to melt and turn brown around the edges. Using a heatproof rubber spatula, pull melted sugar at edges toward center of unmelted sugar. Continue cooking, pulling in melted sugar, until all the sugar is melted and caramel is uniformly dark brown (it should smell toasty but not burnt), 10-12 minutes total (if you still have undissolved lumps of sugar, stir off heat until they melt). Divide caramel between two 8"-diameter shallow ceramic ovenproof baking dishes or two 9x5" loaf pans, preferably glass or ceramic, to create a 1/8"-1/4" deep layer. Let cool.
- Place a rack in middle of oven; preheat to 275°F. Bring a large pot of water to a boil. Purée eggs and egg yolks with remaining 2/3 cup sugar in a blender until smooth and sugar is dissolved, about 1 minute. Transfer to a large bowl and gently mix in cream, milk, salt, and reserved grapefruit zest; let sit 5 minutes. Strain into a large measuring glass. Divide custard between prepared baking dishes.
- Line a roasting pan with a thick kitchen towel; this will keep baking dishes from sliding and will insulate flan, preventing it from overcooking. Set dishes on towel and place roasting pan in oven. Pour very hot water into pan until it reaches the same level as flan in baking dishes. Bake flan until it looks set like Jell-O (it will wobble when gently shaken), 40-55 minutes. Transfer dishes to a wire rack; let flan cool.
- Run a small knife around edges of flan to loosen. Invert onto a platter and top with reserved grapefruit segments.
- Flan can be made 1 day ahead. Cover and chill. Unmold and bring to room temperature before serving.
PINK GRAPEFRUIT FROSé
If you're hosting summer parties, this will be the perfect cocktail/dessert to make because you can, and should, make it ahead of time; leaving you more time to plan for the rest of your menu.
Provided by Amy T.
Categories Beverages
Time 35m
Yield 12 glasses, 12 serving(s)
Number Of Ingredients 7
Steps:
- In a small saucepan, heat the sugar and water over high heat until the sugar completely dissolved. Remove from heat and let cool completely.
- With a microplane, zest 1 grapefruit over an 9 x 13 x 2-inch rectangular glass or ceramic baking dish (do not use metal one to avoid reaction with the citrus). Stir in the grapefruit juice, Rosé Champagne, the cooled syrup, and fleur de sel.
- Cover and carefully transfer the dish on a leveled surface in the freezer and freeze for one hour. With a large dinner fork, rake the mixture until loosen and return it to the freezer.
- Continue to rake the mixture every 30 minutes or until it's firm and granular.
- Spoon Frosé into stemmed glasses, garnish with fresh mint leaves, and serve immediately. Enjoy!
Nutrition Facts : Calories 112.7, Sodium 27.3, Carbohydrate 21.5, Sugar 17, Protein 0.2
GRAPEFRUIT-MINT GRANITE
Provided by Molly O'Neill
Categories ice creams and sorbets, dessert
Time 3h15m
Yield Five to six servings
Number Of Ingredients 7
Steps:
- Combine the sugar and water in a small saucepan and place over high heat, stirring until the sugar dissolves. Bring to a boil and boil without stirring for 1 minute. Let cool. Refrigerate syrup until cold.
- Stir together the syrup, grapefruit juice, lemon zest, lemon juice and mint. Put in a shallow nonreactive pan and place in the freezer. Stir every 20 to 30 minutes until frozen throughout, about 3 hours. Scrape into glasses and serve garnished with mint sprigs.
Nutrition Facts : @context http, Calories 181, UnsaturatedFat 0 grams, Carbohydrate 46 grams, Fat 0 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 4 milligrams, Sugar 34 grams
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FLAN WITH GRAPEFRUIT RECIPE | BON APPéTIT
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Servings 8Estimated Reading Time 2 minsAuthor Angela Dimayuga
- Finely grate zest from grapefruit; set aside. Cut away peel and white pith from flesh; discard. Working over a bowl, cut along membranes to release segments into bowl; discard membranes. Set segments aside.
- Cook 1 cup sugar in a small saucepan over medium heat until it begins to melt and turn brown around the edges. Using a heatproof rubber spatula, pull melted sugar at edges toward center of unmelted sugar. Continue cooking, pulling in melted sugar, until all the sugar is melted and caramel is uniformly dark brown (it should smell toasty but not burnt), 10–12 minutes total (if you still have undissolved lumps of sugar, stir off heat until they melt). Divide caramel between two 8"-diameter shallow ceramic ovenproof baking dishes or two 9x5" loaf pans, preferably glass or ceramic, to create a ⅛"–¼" deep layer. Let cool.
- Place a rack in middle of oven; preheat to 275°. Bring a large pot of water to a boil. Purée eggs and egg yolks with remaining ⅔ cup sugar in a blender until smooth and sugar is dissolved, about 1 minute. Transfer to a large bowl and gently mix in cream, milk, salt, and reserved grapefruit zest; let sit 5 minutes. Strain into a large measuring glass. Divide custard between prepared baking dishes.
- Line a roasting pan with a thick kitchen towel; this will keep baking dishes from sliding and will insulate flan, preventing it from overcooking. Set dishes on towel and place roasting pan in oven. Pour very hot water into pan until it reaches the same level as flan in baking dishes. Bake flan until it looks set like Jell-O (it will wobble when gently shaken), 40–55 minutes. Transfer dishes to a wire rack; let flan cool.
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