Pink Grapefruit With Cassis Recipes

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 WITH CASSIS

Steps:

• Using small sharp knife, remove peel and white pith from grapefruits. Working over bowl to catch juice, cut between membranes to release segments. Reserve juice in bowl. Arrange grapefruit segments decoratively on 4 plates, dividing equally.
• Combine sugar, water and reserved grapefruit juice in heavy small saucepan. Stir over low heat until sugar dissolves. Remove saucepan from heat. Stir in crème de cassis. Drizzle syrup over grapefruit. Refrigerate at least 2 hours or up to 6 hours. Garnish with mint, if desired, and serve.

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 WITH CASSIS

Steps:

• Using small sharp knife, remove peel and white pith from the grapefruits.
• Working over a bowl to catch juice, cut between membranes to release segments.
• Reserve juice in bowl.
• Arrange grapefruit segments decoratively on 4 plates, dividing equally.
• Combine sugar, water and reserved grapefruit juice in heavy small saucepan. Stir over low heat until sugar dissolves. Remove saucepan from heat.
• Stir in creme de cassis. Drizzle syrup over grapefruit. Refrigerate at least 2 hours or up to 6 hours.
• Garnish with mint if desire, and serve.

GRAPEFRUIT AND CASSIS SHERBET

Steps:

• Carefully peel and section the grapefruit over a bowl, saving the juice. Cut away and discard all the outer white membrane and connecting membrane. To section them, run a knife between each segment. Discard any seeds. There should be about three cups of flesh and one cup of juice.
• Combine the grapefruit sections and juice in a food processor or blender and blend as thoroughly as possible. There should be about three and one-third cups. Put the mixture in a mixing bowl.
• Combine the sugar with two cups of water in a saucepan and bring to a boil. Cook about five minutes and cool completely. Add to the grapefruit mixture and blend. There should be about five and one-half cups. Add the cassis and chill thoroughly.
• Pour the mixture into an electric or hand-cranked ice-cream freezer and freeze according to the manufacturer's instructions. When the mixture starts to freeze, add the egg white and continue freezing to the desired consistency.

CASSIS MARTINI

Steps:

• Combine vodka, cassis, pink grapefruit juice, and ice in a shaker. Shake vigorously, and strain into a martini glass.

PINK GRAPEFRUIT MARGARITAS RECIPE BY TASTY

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!

BLUEBERRY SORBET AND PINK GRAPEFRUIT SORBET COUPE

Steps:

• For Blueberry Sorbet:
• Combine all ingredients in medium bowl. Let stand until berries thaw and sugar dissolves, stirring occasionally, about 2 hours, or cover and chill overnight. Transfer mixture to blender or processor. Blend until mixture is smooth but specks of blueberry are still visible. Transfer to ice cream maker; process according to manufacturer's instructions. Spoon sorbet into container. Cover and freeze until firm, at least 3 hours.
• For Grapefruit Sorbet:
• Using knife, cut peel and white pith from grapefruit. Working over bowl, cut between membranes to release segments. Squeeze any juice from membranes into bowl. Discard any seeds. Cut each segment into pieces; add to bowl. Transfer contents of bowl to 4-cup glass measuring cup.
• Place 3 cups grapefruit and juice mixture in blender (reserve any remainder for another use). Add 3/4 cup plus 1 tablespoon sugar and vodka. Blend until almost smooth and sugar dissolves, about 2 minutes. Taste and add more sugar by tablespoons, if desired; blend to combine.
• Transfer to ice cream maker; process according to manufacturer's instructions. Spoon sorbet into container. Cover and freeze until firm, at least 3 hours. (Sorbets can be made 1 day ahead.)
• Arrange 1 scoop of each sorbet in dessert goblets. Garnish with fresh blueberries and grapefruit segments, if desired.

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.