Grapefruit Cups With Wine Syrup Recipes

GRAPEFRUIT SPRITZER WITH TARRAGON SYRUP

Grapefruit Spritzer with Tarragon Syrup image

Provided by Valerie Bertinelli

Time 1h15m

Yield 4 servings

Number Of Ingredients 5

Ingredients

1 1/2 cups sugar
1 bunch fresh tarragon
One 750-milliliter bottle dry rose wine (preferably one with a deep pink color)
1/4 cup grapefruit-flavored seltzer
Grapefruit slices, for garnish

Steps:

Add the sugar, tarragon and 1 1/2 cups water to a small saucepan. Bring to a simmer, stirring, until the sugar is just dissolved. Remove from the heat and let steep 15 minutes. Strain the syrup and refrigerate until cold.
Add the rose wine, grapefruit seltzer, 1/2 cup simple syrup and a few slices grapefruit to a pitcher (save the remaining simple syrup for another use). Serve immediately or refrigerate until ready to serve.

FRUIT & WINE SORBET RECIPE BY TASTY

Fruit & Wine Sorbet Recipe by Tasty image

Here's what you need: strawberry, pineapple, blackberry, raspberry, mango, white wine, water, sugar

Provided by Claire Nolan

Categories Desserts

Yield 8 servings

Number Of Ingredients 8

Ingredients

1 cup strawberry, cut in half, stems removed
1 cup pineapple, cut into small pieces
½ cup blackberry
½ cup raspberry
½ cup mango, cut into small pieces
1 ½ cups white wine
1 cup water
1 cup sugar, dissolved

Steps:

Make the simple syrup by dissolving one cup of sugar into one cup (240 ml) of water.
Blend strawberries, pineapple, blackberries, raspberries, mango, wine, and simple syrup until well combined (you may have to do this in two batches).
Pour mixture into a 9×9 inch (23x23 cm) glass pan, cover with plastic wrap, and freeze overnight.
Scoop and serve with fresh strawberry (optional).
Enjoy!

Nutrition Facts : Calories 123 calories, Carbohydrate 29 grams, Fat 0 grams, Fiber 1 gram, Protein 0 grams, Sugar 24 grams

HOT HONEY MARGARITA

Hot Honey Margarita image

This fun tequila cocktail uses hot honey for a twist on the popular spicy margarita. An aged tequila like a reposado works especially well with the earthy and floral flavors of honey. If you prefer a cocktail with slightly less of a kick, feel free to use half regular honey and half hot honey.

Provided by Amy Traynor

Categories Healthy Margarita Recipes

Time 5m

Number Of Ingredients 8

Ingredients

½ cup hot honey
½ cup water
1 ½ ounces tequila or mezcal
1 ounce lime juice
½ ounce hot honey syrup
½ ounce triple sec
Ice
Lime wedge for garnish

Steps:

To prepare hot honey syrup: Combine hot honey and water in a jar or other container and stir until the honey is completely dissolved. (Refrigerate any leftovers for up to 2 weeks.)
To prepare cocktail: Combine tequila (or mezcal), lime juice, syrup and triple sec in a cocktail shaker or a jar with a lid. Add ice to fill the shaker (or jar) three-fourths full. Shake until chilled, then strain into an ice-filled margarita or rocks glass. Garnish with a lime wedge, if desired.

Nutrition Facts : Calories 60 calories, Carbohydrate 9 g, Fat 0.1 g, Fiber 0.1 g, Protein 0.1 g, Sodium 1.5 mg, Sugar 6.5 g

GRAPEFRUIT CUPS WITH WINE SYRUP

Grapefruit Cups with Wine Syrup image

Categories Champagne Citrus Appetizer Breakfast Brunch Dessert Christmas Grapefruit Winter Bon Appétit Fat Free Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 3

Ingredients

10 red grapefruit
3/4 cup dry red wine, such as Zinfandel or Cabernet Sauvignon
3/4 cup sugar

Steps:

Cut peel and white pith from 6 grapefruit. Working over bowl, cut between membranes to release segments. Cover and chill segments at least 30 minutes and up to 1 day.
Cut remaining 4 grapefruit in half. Using juicer, juice grapefruit. Pour 3/4 cup juice into heavy medium saucepan. (Reserve any remaining juice for another use.) Using spoon, scoop out membranes from grapefruit halves and discard, reserving grapefruit cups. Add wine and sugar to juice in saucepan. Stir over medium heat until sugar dissolves. Simmer until reduced by half, about 10 minutes. Cool wine syrup to room temperature. (Can be prepared 1 day ahead. Cover grapefruit halves and wine syrup separately and refrigerate. Bring wine syrup to room temperature before using.)
Arrange grapefruit cups on large platter. Divide segments among cups. Drizzle each grapefruit cup with wine syrup and serve.

GRAPEFRUIT SODA SYRUP

Grapefruit Soda Syrup image

Tart pink grapefruit and seltzer water combine in this refreshing homemade soda from Anton Nocito of P&H Soda and Syrup.Also Try:Cream Soda Syrup, Quince Soda Syrup

Provided by Martha Stewart

Categories Food & Cooking Drink Recipes

Yield Makes about 20 ounces

Number Of Ingredients 7

Ingredients

2 cups sugar
Zest of 2 pink grapefruits
Juice of 1 pink grapefruit
2 teaspoons lemon juice
Pinch of salt
Ice cubes, for serving
Seltzer water, for serving

Steps:

Place sugar, grapefruit zest and juice, lemon juice, and salt in a medium saucepan along with 2 cups water. Bring to a boil over medium-high heat. Remove from heat and let steep for 1 hour. Strain and discard solids. Transfer syrup to an airtight container and keep refrigerated until ready to use, up to 2 weeks. To serve, fill a 16-ounce glass with ice cubes and add 1 1/2 ounces syrup; top with seltzer and stir to combine.

GRAPEFRUIT WITH CAMPARI SYRUP

Grapefruit with Campari Syrup image

Categories Citrus Fruit Dessert Vegetarian Quick & Easy Grapefruit Campari Winter Vegan Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 3

Ingredients

3 large pink or ruby red grapefruit (4 pounds total), chilled
2 tablespoons sugar, or to taste
2 tablespoons Campari, or to taste

Steps:

Cut peel, including all white pith, from 2 grapefruit with a sharp knife. Cut segments free from membranes, letting them fall into a medium-mesh sieve set over a bowl. Squeeze juice from membranes into sieve, then discard membranes. Transfer grapefruit segments to a heatproof bowl and chill, uncovered, while making syrup.
Squeeze juice from remaining grapefruit through sieve into bowl. Stir together 1 cup juice (reserve remainder for another use), 2 tablespoons sugar, and a pinch of salt in a nonreactive 10-inch heavy skillet and boil over moderately high heat, swirling skillet occasionally, until reduced to about 1/2 cup, about 4 minutes. Stir in Campari and sugar to taste, then immediately pour hot syrup over chilled grapefruit. Chill, uncovered, 15 minutes.

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