Pink Grapefruit With Basil Syrup Recipes

PINK GRAPEFRUIT SORBET

Steps:

• Combine the water and sugar in a small saucepan and bring it to a simmer over a medium flame. Stir until all the sugar is dissolved. Allow the syrup to cool, then chill it for at least 1 hour.
• Combine the syrup with the grapefruit juice, 1 teaspoon of grenadine, 4 tablespoons of lemon juice, and the Pernod. Taste. Now add more lemon juice if needed?this will depend on the acidity of all the fruit. Remember, this sorbet should not be too sweet. Add more grenadine if you want it to be pinker.
• Chill the mixture for 2 hours, then freeze it in an ice cream maker, according to manufacturer's instructions.

LAUREN'S GRAPEFRUIT MARGARITAS

Steps:

• Stir together the grapefruit juice, lime juice, triple sec, tequila, and agave syrup in a pitcher, and mix with ice cubes. Strain the cocktail into 4 margarita glasses; garnish each cocktail with a few pomegranate seeds.

PINK GRAPEFRUIT SORBET

Steps:

• Use a vegetable peeler or large zester to remove 3 long strips of peel (just the zest, not the pith) from the grapefruits. Set aside. Squeeze out 2 cups of grapefruit juice.
• In a saucepan, combine the grapefruit peel, sugar, corn syrup and water. Bring to a boil, stirring to dissolve the sugar, and cook for about 2 minutes. Set aside to cool. Place in the refrigerator, or set in a bowl of ice for faster chilling. Discard the peel.
• Strain the grapefruit juice through a sieve or strainer to remove the pulp. Discard pulp. Stir the sugar syrup into the grapefruit juice, and mix in food coloring one drop at a time to achieve a pleasing, believable pink. (In other words, don't overdo it.)
• Pour into the container of an ice cream maker, and freeze according to the manufacturer's instructions. Transfer to a container and freeze until firm before serving.

PINK GRAPEFRUIT GELATIN

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.

GRAPEFRUIT AND BASIL MARTINI

Steps:

• Muddle a couple of the basil leaves with the simple syrup in the bottom of a mixing glass or shaker.
• add the other ingredients, plus ice.
• Shake until very cold and pour into a martini glass.
• Place a nice-looking leaf in the drink.

POMEGRANATE-AND-PINK-GRAPEFRUIT PUNCH

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.

PINK GRAPEFRUIT WITH BASIL SYRUP

Steps:

• Combine the sugar in a saucepan with 1 pint cold water. Place over a low heat and stir until the sugar dissolves.
• Once the liquid is clear, raise the heat under the pan and bring to a boil. Simmer steadily for 5 minutes, in order to make a syrup.
• Meanwhile, peel the pink grapefruit, removing as much white pith from around the flesh as possible. Working over a mixing bowl to catch the juices from the fruit, cut the flesh into segments by running a serrated fruit knife down each side of the membrane dividing the fruit's segments.
• Ease the cut segment out into the mixing bowl and, when each segment has been cut away, squeeze the remaining membrane to extract as much juice as possible before discarding it.
• Pick out any seeds.
• Tear the basil leaves into tiny pieces and stir them into the sugar syrup. Pour the syrup over the grapefruit, stir gently to coat evenly, then cover and marinate in the fridge for about 2 hours before serving.