| 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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