Tart Grapefruit Cooler Recipes

Steps:

• In a small heatproof bowl, pour 1/2 cup boiling water over sugar and basil; stir until sugar has dissolved. Let cool completely, about 20 minutes. Strain syrup into a blender; discard basil.
• Add cantaloupe, grapefruit juice, and 1 3/4 cups cold water; blend until smooth. Strain through a fine-mesh sieve.
• Serve over ice, garnished with a basil sprig, or refrigerate in an airtight container up to 3 days. If using vodka, stir a shot (1-ounce) into each glass before serving.

Steps:

• Roll out dough with a floured rolling pin into a 13-inch round on a floured surface and fit into tart pan (if pastry breaks, press together with your fingers). Trim excess dough, leaving a 1/2-inch overhang, then fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom of shell all over with a fork. Chill 30 minutes.
• Preheat oven to 375°F.
• Line shell with foil and fill with pie weights. Bake in middle of oven 10 minutes, then carefully remove foil and weights and bake shell until golden, 13 to 15 minutes more. Transfer shell in pan to a rack to cool.
• Make filling just before serving:
• Cut peel, including all white pith, from fruit with a sharp paring knife, then cut segments free from membranes and pat dry with paper towels. Squeeze 3 tablespoons juice from membranes into a bowl. Whisk together mascarpone, candied ginger, 2 tablespoons juice, and 2 tablespoons confectioners sugar. Add remaining tablespoon juice if mixture is too thick.
• Spread ginger mascarpone evenly in tart shell and top decoratively with fruit. Dust with remaining 2 tablespoons confectioners sugar and serve immediately.

Steps:

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

Steps:

• Process shortbread in a blender or food processor until graham cracker crumb consistency (about 1 1/3 cup crumbs).
• Stir together shortbread crumbs, 3 tablespoons sugar, and 2 tablespoons melted butter in a small bowl. Press mixture lightly into a greased 9-inch tart pan.
• Bake at 350 degrees for 10-12 minutes or until lightly browned. Set aside.
• Combine 1/2 cup sugar, cornstarch, and salt in a medium-size heavy saucepan. Whisk in juice and egg yolds. Cook over medium-high heat, whisking constantly, 10-12 minutes or until mixture thickens and boils. Remove from heat; stir in 3 tablespoons butter and rind.
• Pour filling into prepared tart shell. Cover surface of filling directly with plastic wrap. Chill 2 1/2 hours.
• Place red grapefruit sections in an 8-inch baking disk. Sprinkle with 2 tablespoons sugar, and chill until ready to assemble. Drain grapefruit before assembly.
• Arrange segments, with outer part of segments facing the edge, around border of tart. Arrange remaining segments around tart, slightly overlapping to cover filling completely. Serve immediately. Chill leftovers.
• To make ahead: Prepare crust and filling up to 2 days ahead, but do not top with fruit. Top with grapefruit just before serving.

Steps:

• Place a rack in the middle of the oven and one in the top (if using an electric oven). Heat to 350 degrees.
• Arrange the grapefruit sections in the crust in a pinwheel design. In a small bowl, combine the cornstarch, 1/2 cup brown sugar, grapefruit rind and grapefruit juice. Stir to mix well.
• Spoon the mixture over the grapefruit sections, being careful not to disturb the design and not to allow any of the juice to seep over the edge of the crust. Place on the middle rack of the oven, and bake for 30 minutes. Remove from the oven, and turn the oven to broil.
• Sprinkle the remaining 2 tablespoons of brown sugar over the top of the tart; if there isn't enough liquid in the tart to cause the brown sugar to bubble under the broiler, sprinkle 1/2 to 1 tablespoon of grapefruit juice over the sugar before broiling. Return to the oven, and broil for 4 minutes, or until bubbly. Remove from oven, and cool on a rack.

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.