Pineapple Grapefruit Swirl Recipes

PINEAPPLE GRAPEFRUIT SWIRL

Steps:

• Stir together 1 cup of the grapefruit juice and sugar, if desired, until sugar is dissolved. Pour into an ice tray and freeze into solid cubes. In another ice tray, pour 1 cup of the pineapple juice and freeze into solid cubes. The fruit mixtures may be prepared up to this point 1 day in advance.
• In a blender, blend frozen grapefruit juice mixture with 1 1/2 ounces of tequila and the remaining 1/4 cup grapefruit juice, scraping down the sides occasionally, until the mixture is smooth but still frozen and divide the mixture between 2 stemmed glasses. In the cleaned blender, blend the frozen pineapple juice with the remaining 1 1/2 ounces tequila and the remaining 1/2 cup pineapple juice, scraping down the sides occasionally, until the mixture is smooth but still frozen and divide the mixture between the 2 glasses.

GRAPEFRUIT PINEAPPLE BELLINI

Steps:

• Fill each champagne flute with 4 ounces of champagne followed by 1 ounce of pink grapefruit juice and 1 ounce of pineapple juice. Garnish each flute with a grapefruit twist.

GRAPEFRUIT AND PINEAPPLE MARMALADE

Steps:

• Pare pineapple and shred.
• Cut grapefruit and lemon into quarters, then thin slices (remove any seeds).
• Measure fruit and add 3 pints of water for each pint of fruit.
• Set aside until the next day.
• Cook approximately 3 hours, or until rind is tender.
• Set aside until the next day.
• Measure and add an equal amount of sugar.
• Bring to the boil and cook until 223F or jelly "sheets" off the spoon (dip a cold spoon into the boiling liquid for only an instant, if 2 drops run together as they drop forming a sheet, the jelly stage has been reached).
• Fill in sterilized jars and seal.

PINEAPPLE GRAPEFRUIT PUNCH

Steps:

• In a food processor purée the pineapple in batches and strain the purée through a fine sieve into a bowl, pressing hard on the solids. Stir in the grapefruit juice and the sugar and stir the mixture until the sugar is dissolved. Chill the mixture, covered, until it is cold and stir in the seltzer water and the rum.

PINEAPPLE GREYHOUND

Steps:

• Fill a large tumbler with ice cubes up to the rim. Add the vodka, pineapple juice and grapefruit juice and stir to combine. Garnish with the grapefruit slices.
• Easy Peasy, Enjoy!

PINEAPPLE & PINK GRAPEFRUIT WITH MINT SUGAR

Steps:

• Use a sharp knife to top and tail the pineapple, then stand it upright on a chopping board. With the sharp knife, carve the skin away and discard. Rest the pineapple on its side, then cut into wafer-thin slices. Repeat with the grapefruit, cutting away the peel and pith, then cut into slices. Arrange the fruit on a serving platter, catching any juices, and set aside.
• Using a pestle and mortar, pound the sugar and mint together until completely blended. Scatter the mint sugar over the fruit and serve with yogurt.