Grapefruit Spritzer With Tarragon Syrup Recipes

GRAPEFRUIT SPRITZERS

Steps:

• Make the simple syrup: Bring the sugar and 1/3 cup water to a simmer in a small saucepan, stirring to dissolve the sugar. Remove from the heat and let cool completely, about 20 minutes.
• Combine the white wine, grapefruit juice, Campari and simple syrup in a pitcher and refrigerate until ready to serve. Pour into ice-filled glasses and top with the seltzer. Garnish with raspberries and grapefruit.

COCONUT PINEAPPLE SPRITZER

Steps:

• In an ice-filled glass, add the seltzer, vodka and lime juice; stir. Garnish with a lime wheel.

AQUAVIT CARAWAY SPRITZER

Steps:

• Add the caraway seeds to a dry saucepan and toast until lightly fragrant, about 1 minute. Add the sugar and 1/2 cup water and bring to a simmer, stirring until the sugar is dissolved. Turn off the heat and let steep until cool. Strain and discard any solids.
• Fill a cocktail shaker and 2 rocks glasses with ice. Add the aquavit, orange juice, lemon juice and 2 tablespoons caraway syrup to the shaker and shake vigorously (save the remaining syrup for another use). Pour the drink into the glasses and top with club soda. Garnish with the orange half-rounds.

GRAPE AND RICOTTA GALETTE WITH FENNEL CRUST AND RED WINE SYRUP

Steps:

• For the fennel crust: Add the flour, ground fennel and crushed sea salt to a food processor and pulse to combine. Next add the butter and pulse to pebble-size granules. With the food processor running, slowly stream in the cold grape juice -- stop when the dough comes together, even if you haven't added the full 1/4 cup. Remove the dough from the food processor, form into a disc, and wrap with plastic wrap. Refrigerate for at least 2 hours or overnight.
• For the grape and ricotta filling: To a stand mixer fitted with the paddle attachment, add the crumbled almond paste, granulated sugar and 1/4 teaspoon of the crushed sea salt. Turn the mixer on low speed and slowly increase the speed to medium-high. Continue to beat the almond paste on high speed for 3 to 4 minutes, until the sugar is completely combined with the almond paste. (The mixture will have softened for the most part, but some of the almond paste will still have the texture of sand.) Add the ricotta, lemon zest, cinnamon, nutmeg and one of the eggs. Beat on medium-high for an additional 3 to 4 minutes, scraping the sides and bottom of the bowl halfway through to ensure the almond paste is completely combined with the ricotta. Set aside at room temperature until ready to use.
• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Remove the rested dough from the refrigerator and let it come to room temperature; this can take anywhere from 30 minutes to over an hour.
• Just before rolling out the dough, combine the green grapes, red grapes, honey and the remaining 1/2 teaspoon crushed sea salt in a bowl. Set aside. (Do not let the mixture sit for any length of time or the grapes will release too much liquid.)
• On a lightly floured work surface, roll out the dough into a 14-inch round. Roll the crust onto the rolling pin, then unroll it onto the prepared baking sheet; arrange in the center of the baking sheet (the sides will overhang by a couple inches). Using an offset spatula, evenly spread the ricotta frangipane onto the crust, leaving a 2-inch border. Mound the grape mixture (and any honey from the bowl) in the center of the frangipane, leaving at least a 2-inch border of frangipane. Gently fold the sides of the crust toward the center, covering 1 to 2 inches of the grapes. Allow the dough to fold over and land naturally; the galette doesn't have to look perfect, as long as all the sides are folded over to seal the filling inside the dough.
• Whisk the remaining egg and brush it generously over the crust. Sprinkle the turbinado sugar over the crust and grapes. Bake for 35 to 40 minutes. When done, the crust will be a deep golden brown, the grapes will have browned slightly but still hold their shape, and the frangipane will look set except for a little bubbling in the center. Let cool.
• For the red wine syrup: In a medium saucepan, combine the red wine, granulated sugar and fennel seed. Bring to a boil and cook until reduced to about 3/4 cup, 15 to 20 minutes. Strain the fennel seeds from the syrup and let cool; the syrup will thicken as it cools. If the syrup becomes too thick, stir in warm water, 1 tablespoon at a time, until it reaches the desired consistency. (Makes 3/4 cup.)
• To serve: Slice the galette and drizzle with red wine syrup.

GRAPEFRUIT TARRAGON SORBET

Steps:

• Squeeze enough juice from grapefruits to measure 2‚ cups and pour through a sieve into a large bowl. In a small saucepan bring water, sugar, and tarragon to a boil, stirring until sugar is dissolved, and simmer 5 minutes. Whisk syrup into grapefruit juice.
• Freeze mixture in an ice-cream maker. Transfer sorbet to an airtight container and put in freezer to harden. Sorbet keeps 1 week.
• Serve sorbet garnished with candied strips.

GRAPEFRUIT SPRITZER

Steps:

• For syrup, in a saucepan combine grapefruit juice, sugar, and cinnamon.
• Bring to boiling; reduce heat.
• Simmer, uncovered, for 5 minutes.
• Discard cinnamon; cool syrup.
• Cover and chill syrup.
• Fill four 8-ounce glasses with ice.
• Add about 1/3 cup grapefruit syrup to each glass.
• Fill glasses with ginger ale.
• Stir gently.
• If desired, garnish with grapefruit peel curls, edible flowers, and fresh mint springs.

GRAPEFRUIT TART WITH TARRAGON CREAM

Steps:

• Using a paring knife, slice between the sections and membranes of the grapefruit; remove the segments whole. Transfer segments to an airtight container, and chill.
• Scrape the vanilla seeds into a medium saucepan, and add pod. Add milk, 1/4 cup sugar, and 2 sprigs tarragon.
• Place the pan over high heat. Stir to combine, and bring to a boil. Remove pan from heat; cover. Steep 20 minutes. Strain, and discard vanilla pod and tarragon sprigs.
• Prepare an ice bath. In a small bowl, whisk together cornstarch and remaining 6 tablespoons sugar. Break 2 eggs into a bowl; whisk. Add cornstarch mixture; whisk thoroughly.
• Bring infused milk to a boil again, and pour over egg mixture, whisking constantly. Return milk-egg mixture to the saucepan, and set over medium heat. Bring to a boil, whisking constantly. Continue whisking until very thick, about 3 minutes.
• Remove pan from heat, and transfer mixture to a medium bowl. Place bowl in ice bath, and let sit, whisking occasionally, until cool. Lay a piece of plastic wrap directly on surface to prevent a skin from forming, and transfer pastry cream to the refrigerator.
• Heat the oven to 350 degrees. and line a baking sheet with parchment; set aside. In a small bowl, whisk together remaining egg and 1 tablespoon heavy cream; set egg wash aside.
• On a lightly floured work surface, roll out 1 sheet puff pastry just enough to smooth the creases. Cut a 5-by-10-inch rectangle, and place the rectangle on the baking sheet; chill. Using a paring knife or a leaf-shaped cookie cutter, cut 22 small leaves from the pastry scraps.
• Remove rectangle from the refrigerator. Brush the bottoms of the leaves with a dab of water; place them around the perimeter of the rectangle, arranging them in an overlapping pattern. Prick the inside of the rectangle with the tines of a fork. Brush pastry with egg wash; return to refrigerator.
• Repeat Steps 8 and 9 with the remaining sheet puff pastry.
• Bake both pieces of pastry until puffed and golden brown, about 35 minutes. Transfer shells to a wire rack to cool completely.
• When ready to serve, lightly brush the remaining 4 tarragon sprigs with remaining egg wash; sprinkle with superfine sugar. Dry on unlined baking sheet, about 30 minutes.
• Whip remaining 1/2 cup heavy cream until soft peaks form. Place pastry cream in a medium bowl, and whisk to loosen; fold in whipped cream. Spoon half of the pastry cream onto each pastry shell, and smooth with an offset spatula. Top with alternating pink- and white-grapefruit segments; garnish with sugared tarragon sprigs. Slice each tart into four pieces; serve.

GINGER-GRAPEFRUIT SPRITZER

Steps:

• In a small saucepan, combine ginger, sugar, honey, and 1/4 cup water over medium heat, stirring until sugar is dissolved, about 2 minutes.
• Place grapefruit juice in a pitcher. Strain ginger syrup through a fine-mesh sieve into pitcher. To serve, divide juice mixture among 6 glasses filled with ice, and top off with a splash of club soda.

GRAPEFRUIT SPRITZ

Steps:

• Pour the grapefruit juice and Aperol into a chilled coupe glass. Add ice and gently stir to combine. Top up with the Prosecco, garnish with a twist of grapefruit zest and serve immediately.