Pink Grapefruit Frosé Recipes

GRAPEFRUITINI

Steps:

• Combine the sugar and grapefruit zest in a small, shallow bowl. Wet the rim of a martini glass with one of the grapefruit wedges, then dip the rim into the sugar mixture to coat. Garnish the rim with the remaining grapefruit wedge.
• Fill a cocktail shaker with ice. Add the grapefruit juice, vodka and pomegranate juice. Shake until well chilled. Strain into the martini glass. Serve immediately.

PINK GRAPEFRUIT COCKTAIL

Steps:

• Shake the grapefruit and lemon juice, orange liqueur, vodka and 1 tablespoon crushed ice in a cocktail shaker. Add a touch more fruit juice or vodka to taste. Strain into a chilled martini glass and garnish with grapefruit. Enjoy!

PINK GRAPEFRUIT FROSé

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!

PINK GRAPEFRUIT GRANITA RECIPE

Steps:

• Gather the ingredients.
• In a medium saucepan over medium heat, bring the water to a boil. Add the sugar and stir until dissolved. Reduce the heat to low, add the mint leaves and lime zest, and simmer for 5 minutes.
• Remove from the heat, cover, and allow the syrup to steep and cool, 20 to 30 minutes.
• Strain the syrup into a small bowl using a fine-mesh sieve. Discard the mint and lime. Set aside.
• Gather the ingredients.
• Juice enough grapefruit to produce 2 cups of juice. You can leave any pulp or strain it out if you prefer.
• Pour the grapefruit juice into a medium bowl, add 3/4 cup of the mint-lime syrup. Stir well, taste, and add more syrup to make it sweeter, if desired. If you'd like a milder flavor, stir in 1/4 cup of water, taste again, and add more if needed. This is your opportunity to perfect the granita's flavor, but make the liquid a little bold because it mellows a bit in the freezer.
• Transfer the mixture to an 8- or 9-inch square metal baking pan, cover with plastic wrap, and freeze for 1 hour.
• Use a fork to scrape the frozen parts of the granita and mix it with portions that are still liquid. Repeat this process every hour until the granita is completely frozen. This may take 4 to 5 hours, or longer. The granita should have a flaky snow-like ice texture.
• When ready to serve, fork the granita one last time to make it fluffy, then spoon it into frozen dessert cups, small bowls, or stemware. Garnish with sprigs of fresh mint and serve immediately.

PINK FROSéMONADE RECIPE BY TASTY

Steps:

• Make the frosé: Add the rosé and lemon juice to an 8-inch square pan. Cover with plastic wrap and freeze for 6 hours, or up to 24 hours. (The alcohol prevents it from freezing past the slush stage.)
• Make the strawberry syrup: Add the sugar and water to a small saucepan over medium-high heat. Simmer for 2-3 minutes, until the sugar is dissolved. Add the strawberries and basil, cover, remove from the heat, and let cool completely, about 1 hour.
• Strain the syrup into a glass jar. You should have about 2 cups. Refrigerate until the frosé is ready. Discard the basil, then refrigerate any leftover syrup for up to 1 week. Use in oatmeal or over ice cream.
• When ready to serve, add 1 cup strawberry syrup to a blender. Remove the frosé from the freezer and use a fork to break into a slush. Scrape into the blender. Blend on high speed for about 1 minute, until a smooth, thick mixture forms. (Add 1 cup of ice if the mixture is too soft.) Divide into glasses and serve with straws.
• Enjoy!