Best Grapefruit Citrus Cooler Recipes

CITRUS COOLER

Steps:

• In a large bowl, combine the grapefruit juice, orange juice, lime juice and ginger ale. Serve in two chilled glasses over ice. Garnish with lime and orange slices if desired.

CITRUS COOLER

Steps:

• Stir 1 cup water and sugar in small saucepan over medium-low heat until sugar dissolves. Bring to boil. transfer syrup to pitcher and chill until cold. Add orange juice, grapefruit juice, lime juice, and lemon juice to pitcher and stir to blend. (Can be prepared 1 day ahead. Keep chilled.) Fill 4 glasses with ice. Pour citrus cooler over and serve.

GRAPEFRUIT COOLER

Steps:

• Add 6 whole grapes into a shaker.
• Muddle.
• Add ⅔ part lemon juice.
• Add ⅓ part agave nectar.
• Add 2⅔ parts white wine.
• Add 1½ parts Absolut Grapefruit.
• Add ice cubes.
• Shake.
• Strain into a chilled highball glass.
• Garnish with grapes.

GRAPEFRUIT COOLER

Steps:

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

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.

CITRUS COMPOTE WITH GRAPEFRUIT GRANITA

Steps:

• In a small saucepan, bring sugar and water to a boil; cook and stir until sugar is dissolved. Remove from heat; cool slightly., Stir in grapefruit juice. Transfer to an 8-in. square dish. Freeze 1 hour. Stir with a fork. Freeze 2-3 hours longer or until completely frozen, stirring every 30 minutes., Cut a thin slice from the top and bottom of each orange. Stand oranges upright on a cutting board. With a knife, cut off peel and outer membrane from oranges. Working over a bowl to catch juices, cut along the membrane of each segment to remove fruit. Place fruit in bowl. Repeat with grapefruit, removing any seeds., Peel and separate clementines into segments; add to oranges and grapefruit. Gently stir in pomegranate seeds., To serve, stir granita with a fork. Alternately layer granita and fruit mixture into six dessert dishes. Serve immediately.

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 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.

HONEY RUBY RED GRAPEFRUITADE

Steps:

• Bring honey and water to a boil in a small saucepan, stirring to combine. Remove from heat, and let cool.
• Combine juice and honey syrup in a pitcher. (Or cover, and refrigerate for up to 3 days.) Add rose to pitcher. Divide juice among ice-filled glasses.