Best Pink Grapefruit With Basil Syrup Recipes

PINK GRAPEFRUIT SORBET

Steps:

• Use a vegetable peeler or large zester to remove 3 long strips of peel (just the zest, not the pith) from the grapefruits. Set aside. Squeeze out 2 cups of grapefruit juice.
• In a saucepan, combine the grapefruit peel, sugar, corn syrup and water. Bring to a boil, stirring to dissolve the sugar, and cook for about 2 minutes. Set aside to cool. Place in the refrigerator, or set in a bowl of ice for faster chilling. Discard the peel.
• Strain the grapefruit juice through a sieve or strainer to remove the pulp. Discard pulp. Stir the sugar syrup into the grapefruit juice, and mix in food coloring one drop at a time to achieve a pleasing, believable pink. (In other words, don't overdo it.)
• Pour into the container of an ice cream maker, and freeze according to the manufacturer's instructions. Transfer to a container and freeze until firm before serving.

GRAPEFRUIT AND BASIL COCKTAIL

Steps:

• Combine sugar and water in a small saucepan over medium-high heat. Stir to dissolve sugar and bring to a boil.
• Tear basil leaves a few times, add them to the sugar mixture, reduce to a simmer and cook for 10 minutes.
• Remove from heat and let cool completely; strain the simple syrup before bottling. Put in the refrigerator to chill for 2 to 3 hours.
• Add 2 to 3 basil leaves to a cocktail shaker, and using a muddler, crush the leaves.
• Fill the cocktail shaker with ice cubes. Add the grapefruit juice, basil simple syrup, and alcohol. Shake vigorously for 10 seconds.
• Strain into a chilled cocktail glass filled with crushed ice or ice cubes. Garnish with grapefruit (optional).

GRAPEFRUIT AND BASIL MARTINI

Steps:

• Muddle a couple of the basil leaves with the simple syrup in the bottom of a mixing glass or shaker.
• add the other ingredients, plus ice.
• Shake until very cold and pour into a martini glass.
• Place a nice-looking leaf in the drink.

FLAN WITH PINK GRAPEFRUIT AND MINT SYRUP

Steps:

• Cut peel and white pith from grapefruit. Working over bowl to catch juices, cut between membranes to release segments. Squeeze membranes to extract juice. Place segments in medium bowl. Transfer 1/2 cup grapefruit juice to heavy small saucepan. Reserve remaining juice. Add 1 cup sugar to juice in saucepan. Gently simmer until syrup thickens, stirring until sugar dissolves, about 5 minutes. Remove from heat. Stir in mint leaves. Cover and let steep 10 minutes. Strain syrup into bowl. (Grapefruit segments, juice and syrup can be made 1 day ahead. Chill separately.)
• Preheat oven to 325°F. Combine 1/2 cup sugar and 2 tablespoons water in heavy small saucepan. Stir over medium heat until sugar dissolves. Increase heat and boil without stirring until deep amber, occasionally brushing down sides of pan with wet brush and swirling pan, about 8 minutes. Immediately divide caramel between six 3/4-cup custard cups. Transfer cups to 13x9x2-inch metal baking pan.
• Whisk 1/2 cup grapefruit juice, 1/2 cup sugar, milk, half and half, eggs, vanilla, and salt in large bowl until sugar dissolves. Divide mixture among prepared cups. Pour enough hot water into pan to come halfway up sides of cups. Bake flans until just set, about 45 minutes. Cool flans in pan 1 hour. Remove from water. Cover and chill at least 4 hours and up to 1 day.
• Pour mint syrup over grapefruit segments. Using small sharp knife, cut around flans to loosen. Invert 1 flan onto each of 6 plates. Spoon grapefruit segments and syrup over flans; serve.

POMEGRANATE-AND-PINK-GRAPEFRUIT PUNCH

Steps:

• Combine pomegranate juice and sugar in a pint jar or similar vessel and stir until sugar dissolves to make a syrup. Refrigerate 1 hour or, covered, up to 3 days.
• Crush basil leaves between your fingers and drop them into a pitcher. Add grapefruit and lychee juice to pitcher and stir.
• To serve, fill glasses with ice and add juice mixture and a drizzle of pomegranate syrup. Garnish with more basil leaves and some pomegranate arils.