Grapefruit & Fennel Frond Soda

March 24th, 2013 § 0 comments § permalink

Grapefruit Fennel Frond Soda

Makes 1 pitcher


Ingredients

2 tablespoons fresh mint leaves
2 tablespoons fresh ginger, peeled and chopped fine
½ cup sugar
¾ cup water
1 cup fresh grapefruit juice
½ cup fresh fennel juice (juiced with fennel fronds) 
Ice
Seltzer water

Directions

In a medium sauce pan combine the mint, ginger, sugar and water.  Bring to a boil while stirring to dissolve all the sugar.  Reduce heat and simmer for about 5-10 minutes.  Take of the heat and set aside to cool completely.  Strain.  In a large pitcher filled with ice, place the ginger syrup, carrot and lime juice and stir well, fill with seltzer to taste.

Grapefruit Fennel Salty Dog

February 2nd, 2013 § 0 comments § permalink

grapfruit fennel cocktail

Ingredients

Grapefruit Zest  Pink Rim Salt*
Ice3  ounces vodka
4 ounces fresh grapefruit fennel juice ( 1 grapefruit, ¼ cup fennel, handful of fennel fronds)

Directions

Place the zested salt on a small flat plate, moisten the entire circular rim of a highball glass and then gently dip the rim in the salt until the salt is lining the rim, shake off any excess.  Fill the glass with ice.   Pour in the vodka, then the grapefruit juice and stir!

*Grapefruit Zest Pink Rim Salt- Combine 2 teaspoons fresh grapefruit zest with 1/4 cup pink flak salt and stir well.

grapefruit

Citrus Chili Atlantic Mackerel Ceviche

July 29th, 2011 § 0 comments § permalink

Serves 6

Ingredients

2 pounds Atlantic Mackerel fillets, chopped in large flat pieces
2 teaspoons salt
Juice of 2 lemons
Juice of 1 lime
2 tablespoons champagne vinegar
1 tablespoon olive oil
1 teaspoon lemon zest
1 teaspoon lime zest
2 teaspoons fresh red chili, de-seeded and chopped super fine
1 teaspoon fresh green chili, de-seeded and chopped superfine
1 tablespoon fresh parsley, chopped fine
1 tablespoon fresh mint, chopped fine
2 avocados sliced
1 cup segmented citrus pieces, lemons, oranges and grapefruits (your choice)

Directions

Place the chopped fish in a large bowl and salt it and let sit for a few minutes. In separate bowl whisk together the lemon juice, oil, zest, chilis and herbs until well combined. Pour over the fish and mix well. Let stand in the refrigerator for about 20 minutes before serving. For serving place fish down and garnish with avocado and citrus segments and drizzle ceviche juice over the top.

Sweet Delicate Friday

May 13th, 2011 § 0 comments § permalink

Makes one drink
006

Ingredients

Ice
1 ounce gin
1 ounce elder flower liquor
1 ounce tarragon ginger syrup (recipe follows)
Grapefruit juice (fresh)
Fresh ginger slice

Directions

Fill a medium glass or a wide mouth low glass with ice, pour in the gin and the elderflower liquor. Next add the ginger syrup and fill the glass with the grapefruit juice. Stir and garnish with the ginger slice.

Tarragon Ginger Syrup

Makes ½ cup

Ingredients

¼ cup sugar
¼ cup water
1 tablespoon fresh ginger, chopped fine
1 tablespoon fresh tarragon, chopped

Directions

In a sauce pan combine all ingredients and stir. Bring to a boil and then allow the mixture to simmer until thick, making sure to stir. The entire process should take approximately 5-7 minutes. Strain out the ginger and tarragon and let syrup cool before using.

Grapefruit & Thyme Winter Rev Up

April 20th, 2011 § 0 comments § permalink

Ingredients

½ cup fresh thyme leaves
¼ cup fresh mint leaves
¼ cup grapefruit zest
1 cup Epsom salts

Directions

Prepare a piece of cheesecloth by cutting it into a 12 X 12 inch square and set aside. Crumble up all herbs, releasing all the oils. Lay the cheese cloth out flat, and pile the ingredients into the center. Tie the pouch with the kitchen twine, and toss it into your bath!

Grapefruit Tarragon Soda

February 24th, 2011 § 0 comments § permalink

Serves 8

INGREDIENTS

½ cup water
1 cup sugar
2 fresh tarragon sprigs
2 cups fresh grapefruit juice
Ice
Soda water

DIRECTIONS

In a small saucepan over medium heat, add water, sugar, and tarragon, and warm until sugar is dissolved and syrup is infused with tarragon. Strain syrup and cool. Once chilled, add tarragon syrup to grapefruit juice.

To serve, fill a glass with ice and add 3 to 4 ounces of grapefruit tarragon juice and top with soda water. Stir, and serve.

Lemonades – Creative Ideas

October 11th, 2010 § 0 comments § permalink

Here’s your chance to get creative.

Blueberry Lemon Sparkle

Just add mashed blueberries to sparkling lemonade recipe

Raspberry Mint Lemon Sparkle

Just add mashed raspberries and chopped mint to sparkling lemonade recipe

Tropical Mango Limeade

Just add pureed mango to limeade recipe

Waterme-lemonade

Just add pureed watermelon to lemonade recipe

Blackberry Fizz Lemonade

Just add mashed blackberries to sparkling lemonade recipe

Ginger Grapefruit-ade

Substitute 1 cup of grapefruit juice for 1 cup lemon juice and add grated fresh ginger to lemon sugar syrup and finish with sparkling lemonade recipe

Cherry Lemonade

Just add mashed cherries to lemonade recipe

Spiced Lemonade

Just add grated fresh ginger, cinnamon stick and cloves to lemon sugar your syrup and finish with lemonade recipe

Lemonade - Creative Ides

Lemonade - Creative Ides

Grapefruit Ginger Spritzer with Red Basil

August 5th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

4 large grapefruits, juiced and seeds removed
4 tablespoons of ginger, skin removed and roughly chopped
1 ½ cups sugar (will vary depending on grapefruit juice yield)
1 liter soda water
Handful of red basil leaves, for garnish

PREPARATION

In a small saucepan over medium-low heat combine grapefruit juice, ginger and sugar and warm through till sugar is dissolved and let cool.  In a large pitcher, add ice and combine grapefruit ginger syrup with soda water, stir and serve.

Grapefruit Brulee With Tarragon & Tarragon Crème Fresh

June 2nd, 2010 § 0 comments § permalink

Serves 4

INGREDIENTS

2 medium ruby red grapefruits, segmented and pithed
¼ cup tarragon sugar see recipe http://ger-nis.com/herb_blurbs/2009_spring/hot_herb_trends
1 tablespoon fresh tarragon, chopped fine
⅓ cup crème fresh
1 tablespoon ruby red grapefruit juice (reserved from segmenting the grapefruit)

PREPARATION

Preheat broiler.  Arrange grapefruit in 4 shallow ovenproof dishes (individual tart dishes).  Sprinkle grapefruit wedges with tarragon sugar.  Place under broiler until sugar melts and grapefruit caramelizes and turns a dark color (careful not to burn!)  Broil for approximately 4 minutes.  Take away from heat.  Quickly mix crème fresh, tarragon and grapefruit juice and serve a dollop on top of broiled grapefruit dishes.  Serve warm.

Citrus Basil Cocktail

October 23rd, 2009 § 0 comments § permalink

Makes 2 drinks

INGREDIENTS

1 orange
1 tangerine
1 grapefruit
1 lemon
1 lime
1-2 tangerines
2 T chopped basil
the zest of one lime
4 oz vodka

PREPARATION

This cocktail is an invigorating drink that will both dazzle and refresh the drinker. It takes advantage of winter and the exorbitant amount of seasonal citrus fruits available during this season. The cocktail is best paired with a sitcom. Juice one orange, one tangerine, one grapefruit, one lemon, one lime, and 1-2 tangerines. Place the juice in a shaker with 2 T chopped basil, the zest of one lime, and add 4 0z vodka. Shake and serve!

Grapefruit Tarragon Sorbet

October 21st, 2009 § 0 comments § permalink

INGREDIENTS

2 cups of grapefruit juice
juice and zest of 2 limes
3/4 cup tarragon syrup
¼ c chopped tarragon

PREPARATION

2 cups of grapefruit juice preferably red or ruby for best color, juice and zest of 2 limes, 3/4 cup tarragon syrup (see hot herb trend section for recipe) and ¼ c chopped tarragon. Mix together all ingredients and freeze in an ice cream maker.

Pink Grapefruit Champagne Ice

October 12th, 2009 § 0 comments § permalink

Makes approx. 4 cups

INGREDIENTS

1 cup sugar
1 cup water
1 cup champagne
8 medium pink grapefruits, juiced with pulp

PREPARATION

Make a simple syrup in a medium saucepan by combining the sugar, water and chopped fresh herbs. Bring to a boil until sugar dissolves, simmer for 5 minutes, take off burner, cool, strain, and set syrup aside. When syrup is cool combine syrup, champagne and grapefruit juice in a bowl and mix well. Pour into a low dish and freeze. Using a fork, scrape puree every 20 minutes while it freezes. This should create flaky crystals. Keep frozen dish covered while freezing. Freeze and scrap until desired consistency.

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