| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Fruits | 6 | Servings | |
INGREDIENTS
| 1/3 | c | Sugar |
| 6 | Thin strips lemon peel, 1-2" | |
| 3 | Large ruby/yellow grapefruit | |
| Citrus leaves, rinsed/patted | ||
| Gin or orange juice | ||
| Lemon wedges |
INSTRUCTIONS
The aromatic flavor of gin, which comes from juniper berries, complements the bitter-tart taste of grapefruit. Use orange juice as a non-alcoholic option. === 1. In a 3-4 cup pan, combine sugar and 2/3 cup water. Boil, uncovered, over high heat until reduced to 1/2 cup. Gently twist lemon peel and drop into syrup; let col. If made ahead, cover and chill up to 3 days. 2. With a sharp knife, cut peel and all white membrane from grapefruit. Over a bowl, cut between membranes to release fruit segments; squeeze juice from membrane into bowl. Discard membrane. If made ahead, cover and let stand up to 3 hours. 3. Spoon fruit, juice, and syrup equally into 6 dessert bowls. Garnish with leaves. To each portion add to taste about 1 tablespoon gin or orange juice, and juice from lemon wedges. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Rainbows – a gift from God”