| 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
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