Grapefruit And Basil Sugar Cookies Recipes

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BASIL POACHED ORANGES AND GRAPEFRUIT



Basil Poached Oranges and Grapefruit image

Provided by Food Network

Categories     dessert

Time 10m

Yield 2 servings

Number Of Ingredients 8

1 small grapefruit
2 oranges
3/4 cup water
1/4 cup sugar
2 tablespoons lemon juice
1 vanilla bean, split
6 leaves fresh basil, plus extra for garnish
Lemon sorbet or vanilla ice cream for serving

Steps:

  • Using a very sharp knife, peel the grapefruit and oranges, discarding the skins (be sure to remove all of the white pith). Slice the fruit into 1/4-inch rounds, removing pits as you go. Set aside in a medium non-reactive bowl.
  • In a medium non-reactive pan, combine the water, sugar, lemon juice. Scrape the seeds from the vanilla bean and add the seeds and bean to the liquid. Bring to a gentle simmer for 5 minutes. Thinly slice 6 of the basil leaves and toss over the citrus rounds.
  • Remove liquid from heat and strain over the citrus and basil. Refrigerate until chilled.
  • Serve the chilled fruit and liquid over lemon sorbet or vanilla ice cream. Garnish with fresh basil.

GRAPEFRUIT TEA COOKIES



Grapefruit Tea Cookies image

My mother originally made these in her culinary arts class in high school in 1975 and they were made with lemon. I love the lemon but I wanted to make these and realized I didn't have any lemons so I used what I did have, grapefruit. They turned out wonderful! I bet they would be good made with oranges too. The glaze is different from your regular iced cookie with the granulated sugar giving a nice texture on top. Yummy!

Provided by J. Brooke

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 1h30m

Yield 30

Number Of Ingredients 11

1 ¾ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 ½ teaspoons grapefruit juice
½ cup milk
½ cup unsalted butter, softened
¾ cup white sugar
1 egg
1 teaspoon grated grapefruit zest
¾ cup white sugar
¼ cup grapefruit juice

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.

Nutrition Facts : Calories 97.7 calories, Carbohydrate 16 g, Cholesterol 14.7 mg, Fat 3.4 g, Fiber 0.2 g, Protein 1.1 g, SaturatedFat 2.1 g, Sodium 65.9 mg, Sugar 10.2 g

GRAPEFRUIT BASIL SORBET



Grapefruit Basil Sorbet image

Make and share this Grapefruit Basil Sorbet recipe from Food.com.

Provided by spicyperspective

Categories     Frozen Desserts

Time 2h20m

Yield 1 1/2 quarts

Number Of Ingredients 6

2 cups water
1 3/4 cups sugar
2 lemons, zested and juiced
1 packed cup basil leaves
1 pinch salt
4 large ruby red grapefruits, juiced

Steps:

  • Bring the water and sugar to a boil in a small saucepan. Once boiling add the lemon zest, basil leaves and salt. Stir, remove from heat, and cover. Steep the basil leaves in the simple syrup for at least 20 minutes.
  • Meanwhile, add the lemon juice to a 4-cup measuring pitcher. Juice the grapefruits into the pitcher until you've measured 3 cups of combined juices.
  • Strain the simple syrup and discard the basil leaves. Then mix the syrup with the juice. Refrigerate for 2-3 hours (or to speed up, put in the freezer for 1 hour.).
  • Pour the sorbet mixture into an electric ice cream maker. Turn on and mix for 20+ minutes, until the mixture reaches a "soft serve" consistency.
  • Eat immediately, or put in an airtight container and freeze.
  • After frozen, allow the sorbet to sit out for 10-15 minutes to soften before serving.
  • Makes approximately 1 ½ quarts of heaven!
  • *If you don't own an ice cream machine, you could freeze the mixture and shave it with a spoon for "Italian Ice".

Nutrition Facts : Calories 1207.8, Fat 1.4, SaturatedFat 0.2, Sodium 114.1, Carbohydrate 318.7, Fiber 17.3, Sugar 278.3, Protein 6.8

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