Pink Grapefruit With Cassis Recipes

CASSIS MARTINI

Steps:

• Combine vodka, cassis, pink grapefruit juice, and ice in a shaker. Shake vigorously, and strain into a martini glass.

PINK GRAPEFRUIT WITH CASSIS

Steps:

• Using small sharp knife, remove peel and white pith from the grapefruits.
• Working over a bowl to catch juice, cut between membranes to release segments.
• Reserve juice in bowl.
• Arrange grapefruit segments decoratively on 4 plates, dividing equally.
• Combine sugar, water and reserved grapefruit juice in heavy small saucepan. Stir over low heat until sugar dissolves. Remove saucepan from heat.
• Stir in creme de cassis. Drizzle syrup over grapefruit. Refrigerate at least 2 hours or up to 6 hours.
• Garnish with mint if desire, and serve.

GRAPEFRUIT AND CASSIS SHERBET

Steps:

• Carefully peel and section the grapefruit over a bowl, saving the juice. Cut away and discard all the outer white membrane and connecting membrane. To section them, run a knife between each segment. Discard any seeds. There should be about three cups of flesh and one cup of juice.
• Combine the grapefruit sections and juice in a food processor or blender and blend as thoroughly as possible. There should be about three and one-third cups. Put the mixture in a mixing bowl.
• Combine the sugar with two cups of water in a saucepan and bring to a boil. Cook about five minutes and cool completely. Add to the grapefruit mixture and blend. There should be about five and one-half cups. Add the cassis and chill thoroughly.
• Pour the mixture into an electric or hand-cranked ice-cream freezer and freeze according to the manufacturer's instructions. When the mixture starts to freeze, add the egg white and continue freezing to the desired consistency.

PINK GRAPEFRUIT WITH CASSIS

Steps:

• Using small sharp knife, remove peel and white pith from grapefruits. Working over bowl to catch juice, cut between membranes to release segments. Reserve juice in bowl. Arrange grapefruit segments decoratively on 4 plates, dividing equally.
• Combine sugar, water and reserved grapefruit juice in heavy small saucepan. Stir over low heat until sugar dissolves. Remove saucepan from heat. Stir in crème de cassis. Drizzle syrup over grapefruit. Refrigerate at least 2 hours or up to 6 hours. Garnish with mint, if desired, and serve.