Tart Grapefruit Cooler Recipes

TART GRAPEFRUIT COOLER

Steps:

• In a bowl or pitcher, combine cranberry juice, grapefruit juice, sugar and lemon juice. Cover and refrigerate. Just before serving, stir in soda.

GRAPEFRUIT TART

Steps:

• Preheat the oven to 350 degrees F.
• For the crust: Pour the graham cracker crumbs into a bowl and stir in the melted butter and sugar. Press the mixture into a 9-inch tart pan with a removable bottom and bake until golden and set, about 5 minutes. Set aside to cool slightly.
• For the filling: Mix the condensed milk, egg yolks and grapefruit zest and juice in the bowl of a mixer, then mix on high until smooth and thick. Add a few drops of the food coloring, if using, to give it a ruby grapefruit color, and stir thoroughly to combine.
• Pour the mixture into the crust and bake until set, about 15 minutes. Allow to cool, then refrigerate for at least 1 hour. Serve with whipped cream.

GRAPEFRUIT TART

Steps:

• Process shortbread in a blender or food processor until graham cracker crumb consistency (about 1 1/3 cup crumbs).
• Stir together shortbread crumbs, 3 tablespoons sugar, and 2 tablespoons melted butter in a small bowl. Press mixture lightly into a greased 9-inch tart pan.
• Bake at 350 degrees for 10-12 minutes or until lightly browned. Set aside.
• Combine 1/2 cup sugar, cornstarch, and salt in a medium-size heavy saucepan. Whisk in juice and egg yolds. Cook over medium-high heat, whisking constantly, 10-12 minutes or until mixture thickens and boils. Remove from heat; stir in 3 tablespoons butter and rind.
• Pour filling into prepared tart shell. Cover surface of filling directly with plastic wrap. Chill 2 1/2 hours.
• Place red grapefruit sections in an 8-inch baking disk. Sprinkle with 2 tablespoons sugar, and chill until ready to assemble. Drain grapefruit before assembly.
• Arrange segments, with outer part of segments facing the edge, around border of tart. Arrange remaining segments around tart, slightly overlapping to cover filling completely. Serve immediately. Chill leftovers.
• To make ahead: Prepare crust and filling up to 2 days ahead, but do not top with fruit. Top with grapefruit just before serving.

GRAPEFRUIT RUM COOLERS

Steps:

• In a cocktail shaker with the back of a spoon, crush mint sprigs with sugar and juices until sugar is dissolved; add rum and about 1 cup ice cubes and shake 30 seconds; strain mixture into 2 tall glasses filled with ice cubes and top each drink with club soda and a splash of bitters.

TART GRAPEFRUIT COOLER

Steps:

• In a bowl or pitcher, combine cranberry juice, grapefruit juice, sugar and lemon juice. Cover and refrigerate. Just before serving, stir in soda.

GRAPEFRUIT COOLER

Steps:

• Mix the honey with 1/2 cup water in a sealed container. Shake until integrated. (You will have extra syrup. Refrigerated, it will keep for a week.)
• Heat the sugar with 2 cups water over low heat until sugar is dissolved. Let cool. Mix this syrup with grapefruit zest in a container. Cover, shake briskly, and refrigerate for 24 hours. Strain out zest and store syrup in refrigerator. (You will have extra syrup. Refrigerated, it will keep for a week.)
• Place 1/4 ounce of the honey syrup and 1/2 ounce of the grapefruit syrup in a cocktail shaker with the vodka, lemon juice, bitters and mint. Muddle the mint at the bottom. Fill the shaker halfway with ice. Shake well. Strain into a chilled coupe glass. Garnish with grapefruit twist.

GRAPEFRUIT COOLER

Steps:

• In a pitcher half-filled with ice cubes, stir together juice and seltzer or soda and garnish with mint.

CANTALOUPE-BASIL-GRAPEFRUIT COOLER

Steps:

• In a small heatproof bowl, pour 1/2 cup boiling water over sugar and basil; stir until sugar has dissolved. Let cool completely, about 20 minutes. Strain syrup into a blender; discard basil.
• Add cantaloupe, grapefruit juice, and 1 3/4 cups cold water; blend until smooth. Strain through a fine-mesh sieve.
• Serve over ice, garnished with a basil sprig, or refrigerate in an airtight container up to 3 days. If using vodka, stir a shot (1-ounce) into each glass before serving.

GRAPEFRUIT COOLERS

Steps:

• Fill 4 (12-ounce) glasses halfway with ice. Add 1/2 cup grapefruit juice, 2 tablespoons Grand Marnier, and a pinch of salt to each glass and stir. Top off each drink with 1/3 cup sparkling water and stir.

GRAPEFRUIT TART

Steps:

• Place a rack in the middle of the oven and one in the top (if using an electric oven). Heat to 350 degrees.
• Arrange the grapefruit sections in the crust in a pinwheel design. In a small bowl, combine the cornstarch, 1/2 cup brown sugar, grapefruit rind and grapefruit juice. Stir to mix well.
• Spoon the mixture over the grapefruit sections, being careful not to disturb the design and not to allow any of the juice to seep over the edge of the crust. Place on the middle rack of the oven, and bake for 30 minutes. Remove from the oven, and turn the oven to broil.
• Sprinkle the remaining 2 tablespoons of brown sugar over the top of the tart; if there isn't enough liquid in the tart to cause the brown sugar to bubble under the broiler, sprinkle 1/2 to 1 tablespoon of grapefruit juice over the sugar before broiling. Return to the oven, and broil for 4 minutes, or until bubbly. Remove from oven, and cool on a rack.