Best Mint Grapefruit Gummies Recipes

GRAPEFRUIT-MINT SALAD

Steps:

• Using a sharp chef's knife, cut away the peel and white parts from 3 red grapefruits, then cut between the membranes to remove the segments. Squeeze the membranes over a bowl to extract the juice.
• Whisk 2 tablespoons clover honey and 2 tablespoons finely chopped fresh mint into the juice. Arrange the grapefruit segments on a platter and drizzle with the dressing.

GRAPEFRUIT-MINT GIN AND TONIC

Steps:

• Add 1 sprig of mint to a shaker and muddle. Add the grapefruit juice, gin and some ice and shake until well blended. Strain over a glass with ice, add the tonic and mix. Garnish with the remaining mint sprig and a grapefruit slice.

GRAPE AND MINT INFUSED WATER

Steps:

• Combine all ingredients in a large glass carafe or pitcher. Cover and refrigerate 12-24 hours. Strain before serving.

MINT GRAPEFRUIT GUMMIES RECIPE - (4.1/5)

Steps:

• In a small bowl, bloom the gelatin in 1/3 cup of the grapefruit juice. Whisk honey, mint, bloomed mixture, and remaining juice over medium-low heat in saucepan. Continue whisking until gelatin is completely dissolved. Pour into silicone mold(s) positioned on a sheet pan or in a glass baking dish to later cut into pieces. Refrigerate until set, about 15-20 minutes. Pop the gummies out or slice into squares. Store in a covered Mason jar in the fridge.

GRAPEFRUIT JELLY CANDY

Steps:

• You'll need a 13 x 9-in. baking pan lined with nonstick foil; let foil extend over ends of pan.
• Remove enough zest from grapefruit to measure 1/4 cup. Juice the grapefruit (you'll need only 1 cup juice).
• Put zest, 1 cup of the sugar and 1/4 cup of the juice in a blender; purée. Pour into a 6-qt saucepan. Stir in remaining 2 1/2 cups sugar and 3/4 cup juice. Stir over medium heat until sugar dissolves and mixture comes to a boil.
• Let boil gently for 4 minutes, stirring occasionally. Stir in butter; boil 3 minutes longer, stirring occasionally. Remove from heat; stir in pectin and food color until incorporated and color is light red. Quickly pour into prepared pan and spread with offset spatula.
• Let stand at room temperature until jelly is firm to the touch, about 2 hours.
• To cut and decorate: Put 1 cup sugar on wax paper or a plate. Lift foil by ends onto cutting board. Cut with 1 1/2" cookie cutter (or into 1 1/4-in. squares). Lift shapes from foil to sugar and turn to coat on all sides. Scraps can be cut into small shapes and sugared, or discarded.
• Storage Tip: Store in airtight containers with wax paper between layers at cool room temperature, or in refrigerator for up to 3 weeks.