I have developed an uncommon love of grapefruit of late, not that I haven’t always relished its tart sweetness. But in the midst of a heat wave, its brisk, palate-quenching juiciness seems particularly inviting.
Tangy with an underlying sweetness, grapefruit rivals the ever popular orange that shines with many of the same health promoting benefits. The wonderful flavor of the grapefruit is like paradise as expressed by its Latin name, citrus paradisi.
As a matter of fact, I have been delving into all the delights the grapefruit can lend itself to and coming up a grapefruit dazzler, a luscious sorbet, candied grapefruit peels, and a bright grapefruit salad. Let’s begin with my
Imagine your guests’ surprise when, instead of offering them a cocktail, you offer them quite possibly the most refreshing pick-me-up they’ve ever had. If you haven’t tried grapefruit vodka, prepare yourself for a stunner.
So here’s what you do: cut Ruby Red or pink grapefruits in half. Figure one large grapefruit will serve two people. With a small serrated knife, carefully cut the flesh from the grapefruits. Cut into 1-inch chunks. Place half the chunks in each grapefruit half. Saturate each half with 1 ½ ounces of grapefruit vodka.
Chill well before serving. Add a spring of mint. Cheers!
(Photo by Bill Brady http://bit.ly/9wFYxm)