Floridagrapefruitspritzer Recipes

Steps:

• Make the simple syrup: Bring the sugar and 1/3 cup water to a simmer in a small saucepan, stirring to dissolve the sugar. Remove from the heat and let cool completely, about 20 minutes.
• Combine the white wine, grapefruit juice, Campari and simple syrup in a pitcher and refrigerate until ready to serve. Pour into ice-filled glasses and top with the seltzer. Garnish with raspberries and grapefruit.

Steps:

• To make syrup:
• In a saucepan combine the grapefruit juice, sugar, and cinnamon.
• Bring to a boil; reduce heat. Simmer uncovered for 5 minutes.
• Discard cinnamon; let syrup cool. Cover and chill syrup.
• To serve, fill four 8-ounce glasses with ice.
• Add appoximately 1/3 cup grapefruit syrup to each glass.
• Fill glasses with ginger ale. Stir gently.
• If desired, garnish with grapefruit peel curls, edible flowers, and fresh mint springs. Enjoy!

Steps:

• Stir together first 4 ingredients in a large container; cover and chill at least 1 hour.
• Pour mixture through a fine wire-mesh strainer into a pitcher, discarding ginger.
• Add wine just before serving. Serve over ice. Garnish, if desired.

Steps:

• Peel and cut the butternut squash into 1 inch pieces. Blanch in boiling water for about 4 minutes or until just tender. Drain, pat dry and set it aside until ready to use.
• In a small pot, bring 2 cups of lightly salted water to boil. Add the quinoa and turn heat down to medium. Cook the quinoa for 20 minutes or until the quinoa triples in size and becomes tender. Drain and set aside to cool.
• Combine all of the dressing ingredients in a blender and puree on the highest speed for several minutes until very smooth. This can be done a day in advance and held in the refrigerator.
• Using a sharp paring knife, cut the ends off of the Florida grapefruit so it sits flat on the cutting board. Carefully run the paring knife under the peel and trim away all of the pith, leaving just the grapefruit flesh. Slice the grapefruit into 8 even segments.
• Cut the Napa cabbage into quarters and remove the core. Cut the cabbage crosswise into thin shavings. Hold this in a large salad bowl suitable for serving.
• Slice the cucumber lengthwise and remove the seeds. Cut the cucumber on an angle into very thin slices and transfer to the salad bowl.
• Combine the squash, Florida grapefruit slices, hemp hearts, goji berries, avocado and quinoa into the salad bowl and toss liberally with dressing.

Steps:

• For syrup, in a saucepan combine grapefruit juice, sugar, and cinnamon.
• Bring to boiling; reduce heat.
• Simmer, uncovered, for 5 minutes.
• Discard cinnamon; cool syrup.
• Cover and chill syrup.
• Fill four 8-ounce glasses with ice.
• Add about 1/3 cup grapefruit syrup to each glass.
• Fill glasses with ginger ale.
• Stir gently.
• If desired, garnish with grapefruit peel curls, edible flowers, and fresh mint springs.

Steps:

• With sharp knife, cut a thin slice off top and bottom of grapefruit and orange.
• Place cut side down and cut off peel and pith from sides.
• Holding grapefruit& orange over a bowl, cut between membranes to release sections into bowl.
• Squeeze juices from membranes into bowl.
• To serve, drain juices from bowl into a large pitcher; add juice cocktail& club soda or champagne or sparkling wine.
• Divide citrus sections and raspberries among glasses or goblets; add juice mixture and garnish with mint sprig.