Pink Grapefruit Raspberry Mint Jellies Recipes

PINK GRAPEFRUIT, RASPBERRY & MINT JELLIES

Pink grapefruit, raspberry & mint jellies image

This refreshing dessert that's low in sugar is based on a mint tisane, set to a soft jelly with chunks of fresh fruit.

Provided by Sara Buenfeld

Time 15m

Number Of Ingredients 5

Ingredients

5 gelatine leaves
15g fresh mint , roughly chopped
1 pink grapefruit
100g small raspberries
2 peaches , peeled, stoned and chopped

Steps:

Soak the gelatine in a bowl of cold water. Put on the kettle and when it boils pour 1 litre of the boiling water over the mint leaves. Leave to infuse for 5 mins then strain into a large jug. Squeeze the excess moisture from the soaked gelatine then stir it into the hot mint mixture until dissolved. Set aside to cool.
Cut the peel and pith from the grapefruit with a sharp knife then cut between the segments to release them, reserving any juice. Cut the segments into about 3 pieces each then distribute the grapefruit, raspberries and peaches between 6 glasses. Stir any grapefruit juice into the mint jelly then pour it into the glasses and chill until set.

Nutrition Facts : Calories 38 calories, Fat 0.1 grams fat, Carbohydrate 6 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein

PINK GRAPEFRUIT MARGARITAS RECIPE BY TASTY

Pink Grapefruit Margaritas Recipe by Tasty image

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

Ingredients

8 ruby red grapefruits
6 fl oz silver tequila
sugar, for rim
¼ cup water
¼ cup sugar

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

RASPBERRY MINT JAM

Raspberry Mint Jam image

I have so much mint growing in my yard that I add it to almost everything. What a revelation it was when it went in my raspberry jam-the mint really wakes up the raspberry flavor.-Laurie Bock, Lynden, Washington

Provided by Taste of Home

Time 30m

Yield 8 half-pints.

Number Of Ingredients 5

Ingredients

8 cups fresh raspberries
6-1/2 cups sugar
1/2 teaspoon butter
2 pouches (3 ounces each) liquid fruit pectin
1 cup minced fresh mint

Steps:

In a Dutch oven, combine raspberries, sugar and butter. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly. , Remove from heat; skim off foam. Stir in mint. Ladle hot mixture into eight hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts : Calories 83 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 21g carbohydrate (20g sugars, Fiber 1g fiber), Protein 0 protein.

PINK GRAPEFRUIT GELATIN

Pink Grapefruit Gelatin image

It's best to prepare this the day or night before you want to serve it, but not more than that. This also makes it the perfect dessert for summer entertaining: It's cool, light, refreshing, and impressive.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Number Of Ingredients 4

Ingredients

2 3/4 cups freshly squeezed and strained pink-grapefruit juice, (4 grapefruits)
5 packets powdered unflavored gelatin
1/2 cup sugar
1 1/2 cups water

Steps:

Pour 1 cup grapefruit juice into a bowl. Sprinkle gelatin over and let stand to soften, about 5 minutes.
Bring sugar and 1 1/2 cups water to a boil over medium-high heat, stirring to dissolve sugar. Pour hot syrup over gelatin mixture; mix well to dissolve completely. Stir in remaining 1 3/4 cups juice.
Pour into a 9-by-13-inch Pyrex pan; cover, and refrigerate until set, 4 hours.
When ready to serve, cut gelatin into 1-inch cubes, and serve in tall glasses.

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