Grapefruit Spritzer With Tarragon Syrup Recipes

GRAPEFRUIT SPRITZERS

Steps:

• Make the simple syrup: Bring the sugar and 1/3 cup water to a simmer in a small saucepan, stirring to dissolve the sugar. Remove from the heat and let cool completely, about 20 minutes.
• Combine the white wine, grapefruit juice, Campari and simple syrup in a pitcher and refrigerate until ready to serve. Pour into ice-filled glasses and top with the seltzer. Garnish with raspberries and grapefruit.

FRIED PASTRIES WITH WINE SYRUP

Steps:

• Make the syrup: Bring the wine, sugar, cinnamon stick, cloves, orange zest and bay leaf to a simmer in a saucepan over medium-high heat, stirring; cook until reduced to 3/4 cup, about 15 minutes. Let cool completely. Discard the bay leaf.
• Make the pastries: Whisk the flour, baking powder and salt in a bowl. Add 1/2 cup water, the egg, orange zest and juice and whisk until just combined. Transfer the batter to a plastic squeeze bottle.
• Heat 1 1/2 inches vegetable oil in a shallow pot over medium heat until a deep-fry thermometer registers 380 degrees F. Squeeze the batter into the oil into 2-inch rounds; fry, turning once, until puffed and golden, 1 to 2 minutes. Drain on paper towels. Dust with confectioners' sugar and top with pomegranate seeds and the wine syrup.

GRAPEFRUIT SPRITZER WITH TARRAGON SYRUP

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.

GRAPEFRUIT TARRAGON SORBET

Steps:

• Squeeze enough juice from grapefruits to measure 2‚ cups and pour through a sieve into a large bowl. In a small saucepan bring water, sugar, and tarragon to a boil, stirring until sugar is dissolved, and simmer 5 minutes. Whisk syrup into grapefruit juice.
• Freeze mixture in an ice-cream maker. Transfer sorbet to an airtight container and put in freezer to harden. Sorbet keeps 1 week.
• Serve sorbet garnished with candied strips.