PINK GRAPEFRUIT MARGARITAS
Steps:
- If you like a salt rim on the glasses, rub the lime around the edge of the glass and then dip the rim of each glass lightly in a plate of kosher salt. Set aside to dry.
- Combine the grapefruit juice, lime juice, orange liqueur, and ice in a blender and puree until smooth. Pour into a large pitcher and stir in the tequila. If youre not serving the margaritas in salted glasses, stir 1/4 teaspoon of salt into the pitcher of margaritas. Believe me, it will make a difference!
- Serve ice cold.
FLOUNDER WITH PINK GRAPEFRUIT
Make and share this Flounder With Pink Grapefruit recipe from Food.com.
Provided by MA HIKER
Categories Citrus
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Peel grapefruit, removing all white pith. Hold grapefruit over a bowl and with a small, sharp knife, separate grapefruit into segments, cutting them away from the membrane that separates them. Reserve two tablespoons of the juice in the bowl. Set the segments and juice aside.
- Season the flour with salt and pepper (to taste) and spread it on a plate.
- Dip fish fillets into the four, dusting off any excess.
- Heat two tablespoons butter in a large non-stick skillet. Saute flounder about three minutes a side, until cooked through and lightly browned. If you cannot fit all the flounder into the pan at one time, do it in two shifts or use two pans.
- Remove flounder from pan and put on a warm plate. Add remaining butter and the shallots to pan and saute a few minutes.
- Add the grapefruit segments, juice and vinegar and bring to a simmer.
- Season to taste with salt and pepper.
- Spoon the sauce over the fish, sprinkle with cilantro and serve.
Nutrition Facts : Calories 123.7, Fat 8.8, SaturatedFat 5.5, Cholesterol 22.9, Sodium 2.6, Carbohydrate 11.2, Fiber 1.1, Sugar 4.3, Protein 1.2
PINK GRAPEFRUIT COCKTAIL
Steps:
- Shake the grapefruit and lemon juice, orange liqueur, vodka and 1 tablespoon crushed ice in a cocktail shaker. Add a touch more fruit juice or vodka to taste. Strain into a chilled martini glass and garnish with grapefruit. Enjoy!
PINK GRAPEFRUIT FROSé
If you're hosting summer parties, this will be the perfect cocktail/dessert to make because you can, and should, make it ahead of time; leaving you more time to plan for the rest of your menu.
Provided by Amy T.
Categories Beverages
Time 35m
Yield 12 glasses, 12 serving(s)
Number Of Ingredients 7
Steps:
- In a small saucepan, heat the sugar and water over high heat until the sugar completely dissolved. Remove from heat and let cool completely.
- With a microplane, zest 1 grapefruit over an 9 x 13 x 2-inch rectangular glass or ceramic baking dish (do not use metal one to avoid reaction with the citrus). Stir in the grapefruit juice, Rosé Champagne, the cooled syrup, and fleur de sel.
- Cover and carefully transfer the dish on a leveled surface in the freezer and freeze for one hour. With a large dinner fork, rake the mixture until loosen and return it to the freezer.
- Continue to rake the mixture every 30 minutes or until it's firm and granular.
- Spoon Frosé into stemmed glasses, garnish with fresh mint leaves, and serve immediately. Enjoy!
Nutrition Facts : Calories 112.7, Sodium 27.3, Carbohydrate 21.5, Sugar 17, Protein 0.2
SAUTEED FLOUNDER WITH RED GRAPEFRUIT BEURRE BLANC
Please feel free to substitute any mild tasting white fish of your choice. A non-stick pan works best for sautèing the fish. To say that grapefruit is my favorite fruit would be an understatement, although I would like to test this recipe next time with yellow-fleshed grapefruit. My brother mentioned this combination might taste good on shark and I think he's on to something. Serving suggestion: pan-grilled asparagus, roasted potatoes and a glass of Eola Hills pinot gris. Yesiree! Source unknown. Note: I was planning to use fresh tarragon as indicated in the recipe but sadly the tarragon in my herb garden wilted from the last big freeze. Parsley stepped in and saved the day. Thank you fresh Italian parsley!
Provided by COOKGIRl
Categories Healthy
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a shallow dish or pie plate, whisk together the flour, salt and pepper. One at a time, dredge the fish fillets in the flour mixture.
- In a large nonstick skillet over medium-high, heat the oil.
- Add the fish and cook until lightly browned and just opaque at the center, about 2 to 5 minutes per side. Transfer to a plate and loosely tent with foil.
- Add the shallot to the pan and cook over medium-high, stirring often, until softened and beginning to brown, about 3 minutes.
- Add the wine and bring to a simmer, scraping up any browned bits. Cook until most of the wine has evaporated, about 2 to 3 minutes.
- Add the grapefruit juice and mustard, then bring to a boil. Reduce heat to low and simmer until the sauce is reduced and slightly thickened, about 5 minutes. Stir in the butter and tarragon. Transfer the fish to serving plates and top with the pan sauce.
Nutrition Facts : Calories 261.5, Fat 8.2, SaturatedFat 2.7, Cholesterol 62.1, Sodium 595.5, Carbohydrate 17.3, Fiber 0.7, Sugar 6, Protein 23.9
PINK GRAPEFRUIT MARMALADE
I'm new to canning, so when I find a recipe that doesn't involve pectin or cheesecloth, I'm happy. This is another Nigella Lawson recipe, only slightly altered by me. I like really bitter and rich marmalade. If you don't, just use 1 kg of white sugar and halve the lemon juice.
Provided by CookingTimeForMe
Categories Citrus
Time 3h
Yield 1 liter, 10 serving(s)
Number Of Ingredients 4
Steps:
- In a large pot, place the two grapefruit in just enough water to make them float freely.
- Bring to a boil, and let boil for two hours (add water from a kettle if too much boils away and the grapefruit touch the bottom).
- Drain the grapefruit, discard water and let fruit cool (or else you'll burn your hands!).
- Slice the grapefruit as finely as possible, and chop a bit. This is tedious, but not difficult. It doesn't have to be uniform.
- Chuck the grapefruit, sugars and lemon juice back into the pot, and dissolve the sugars on low heat.
- Bring to a boil and let bubble until you reach the jell point, about 15 minutes, give-or-take.
- If you like a smoother consistency, blitz in a blender for a bit until you like what you see.
- Ladle into clean, sterilized jars and process in a hot water bath for ten minutes.
PINK GRAPEFRUIT LEMONADE
Try to find ruby-red or star-ruby grapefruit, since their dark-pink flesh makes the most beautiful juice.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Number Of Ingredients 3
Steps:
- Prepare an ice bath. Combine the sugar and 2 cups water in a medium saucepan. Stir well, and set over medium-high heat. Bring to a boil, and cook, stirring occasionally, until all of the sugar has dissolved, about 10 minutes.
- Pour the sugar syrup into a medium bowl, and set bowl in the ice bath to cool; the syrup should yield 2 1/2 cups.
- When ready to serve beverage, combine the lemon juice, grapefruit juice, and the sugar syrup in a medium pitcher. Add the lemon rounds, and fill with ice cubes.
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