PINK GRAPEFRUIT MARGARITAS
Steps:
- If you like a salt rim on the glasses, rub the lime around the edge of the glass and then dip the rim of each glass lightly in a plate of kosher salt. Set aside to dry.
- Combine the grapefruit juice, lime juice, orange liqueur, and ice in a blender and puree until smooth. Pour into a large pitcher and stir in the tequila. If youre not serving the margaritas in salted glasses, stir 1/4 teaspoon of salt into the pitcher of margaritas. Believe me, it will make a difference!
- Serve ice cold.
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
GRAPEFRUIT MARMALADE
Ruby red grapefruit and sugar is all you need to make a slightly bitter, sweet, and tangy marmalade. Try this on toast or, for a twist, use it in any recipe calling requiring orange jam or marmalade. I have used it on meatballs and chicken wings with delicious results. Make sure you use organic grapefruit to ensure an edible zest.
Provided by Buckwheat Queen
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time P1DT55m
Yield 10
Number Of Ingredients 2
Steps:
- Inspect two 5-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until marmalade is ready. Wash new, unused lids and rings in warm soapy water.
- Thoroughly wash and dry the grapefruits. Run a zester around 2 grapefruits to produce ribbons of zest. Set aside. Cut away thin strips of peel from the other two grapefruits with a sharp paring knife.
- Peel off all remaining outer white parts of the fruit and discard. Cut the grapefruits into wheels. Remove any seeds.
- Put grapefruit wheels and zest strips into a non-reactive saucepan. Add sugar and stir well to cover fruit. Heat over medium-high heat until bubbling, mixing constantly. Smash the heated fruit until it liquefies. Reduce heat to low and cook over a steady boil, stirring often. Remove and discard any persistent white froth that won't disappear after being stirred. Continue to cook for about 10 minutes until marmalade begins to coat the back of a spoon.
- Add zest ribbons and cook for 5 minutes more. Place a small amount of marmalade on a plate and put it in the freezer. Test the consistency after 3 minutes.
- Remove the marmalade from the heat when the freezer sample meets your desired consistency.
- Pack grapefruit jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
- Remove the jars from the stockpot and let rest, several inches apart, for 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Nutrition Facts : Calories 275.9 calories, Carbohydrate 71.1 g, Fat 0.1 g, Fiber 1.7 g, Protein 0.8 g, Sugar 67.1 g
PINK GRAPEFRUIT MARMALADE
I'm new to canning, so when I find a recipe that doesn't involve pectin or cheesecloth, I'm happy. This is another Nigella Lawson recipe, only slightly altered by me. I like really bitter and rich marmalade. If you don't, just use 1 kg of white sugar and halve the lemon juice.
Provided by CookingTimeForMe
Categories Citrus
Time 3h
Yield 1 liter, 10 serving(s)
Number Of Ingredients 4
Steps:
- In a large pot, place the two grapefruit in just enough water to make them float freely.
- Bring to a boil, and let boil for two hours (add water from a kettle if too much boils away and the grapefruit touch the bottom).
- Drain the grapefruit, discard water and let fruit cool (or else you'll burn your hands!).
- Slice the grapefruit as finely as possible, and chop a bit. This is tedious, but not difficult. It doesn't have to be uniform.
- Chuck the grapefruit, sugars and lemon juice back into the pot, and dissolve the sugars on low heat.
- Bring to a boil and let bubble until you reach the jell point, about 15 minutes, give-or-take.
- If you like a smoother consistency, blitz in a blender for a bit until you like what you see.
- Ladle into clean, sterilized jars and process in a hot water bath for ten minutes.
PINK GRAPEFRUIT AND POMEGRANATE MARMALADE
Yahoo Group Files. NOTE: The marmalade is best served after resting for 1 week. You can change the way the rind is prepared in this recipe. You can slice it as thin or as thick as you like to suit your taste.
Provided by dicentra
Categories Citrus
Time 45m
Yield 3 pints
Number Of Ingredients 5
Steps:
- Using a paring knife or vegetable peeler, remove peel from the grapefruit in large strips than thinly slice it to make 1/4 cup. (try not to get too much pith with it, it can make it bitter).
- In a small saucepan, combine peel and water. Bring to a boil over high
- heat then reduce the heat and simmer, covered, for 15 to 20 minutes or
- until the peel is softened. Set aside.
- Remove and discard any remaining peel and pith from grapefruit. Finely chop grapefruit, discarding seeds and any connective membranes.
- Measure to make 3 cups, including juices.
- In a large nonreactive saucepan, combine grapefruit, cooked peel with liquid and pomegranate juice.
- Bring to a full boil over high heat, reduce heat and simmer for 5 minutes, stirring occasionally.
- Stir in pectin until dissolved. Bring to a full boil over high heat, stirring constantly.
- Add sugar in a steady stream, stirring constantly. Return to a full boil, stirring constantly to dissolve the sugar. Boil hard for 1 minute.
- Remove from heat and skim off any foam. Stir for 5 to 8 minutes to prevent floating rind. Ladle into prepared jars leaving a 1/4" headspace.
- Process jars in a boiling water bath for 10 minutes. Adjust time according to your altitude.
Nutrition Facts : Calories 1310.8, Fat 0.4, SaturatedFat 0.1, Sodium 30.1, Carbohydrate 339.1, Fiber 5.2, Sugar 316.7, Protein 1.9
PINK GRAPEFRUIT "MARGARITAS"
This nonalcoholic pink drink is a great treat for children during festive occasions.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Number Of Ingredients 4
Steps:
- Place sanding sugar in a shallow dish or plate. Slice six thin rounds from the middle of lime; set aside. Rub lime wedge around rims of six glasses; dip each rim in sugar to coat. Pour 1 teaspoon pomegranate syrup into bottom of each glass.
- Place grapefruit juice and 2 cups ice cubes in a blender. Process on high speed until ice is crushed. Pour frozen mixture into glasses, and stir to combine with syrup. Garnish with reserved lime rounds, and serve immediately.
POMEGRANATE-AND-PINK-GRAPEFRUIT PUNCH
This festive punch has the tang of grapefruit juice combined with the soft, floral flavor of lychee. And when you add fresh basil leaves to the mix, it brings a taste of summer to the holiday season. After pouring the grapefruit-lychee mixture into a glass, drizzle the pomegranate syrup on top-it will sink to the bottom like grenadine in a tequila sunrise.
Provided by Martha Stewart
Categories Breakfast & Brunch Recipes
Time 1h5m
Yield Serves 6 to 8
Number Of Ingredients 6
Steps:
- Combine pomegranate juice and sugar in a pint jar or similar vessel and stir until sugar dissolves to make a syrup. Refrigerate 1 hour or, covered, up to 3 days.
- Crush basil leaves between your fingers and drop them into a pitcher. Add grapefruit and lychee juice to pitcher and stir.
- To serve, fill glasses with ice and add juice mixture and a drizzle of pomegranate syrup. Garnish with more basil leaves and some pomegranate arils.
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