Grapefruit Rosé Popsicles

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I was reading an article the other day about how rosé wine mixed with grapefruit juice became so popular in France. And I thought to myself, that actually sounds delicious! So I created this popsicle recipe using rosé, freshly squeezed ruby red grapefruit, tonic water and elderflower cordial. Now this is not a very sweet popsicle but you can always add more elderflower cordial or simple syrup if you like it sweet. It’s perfect for a summer gathering and I just love its lovely pale pink hue. It would also be great for a bachelorette party! And you can also serve it with a glass of rosé. I added some edible flowers to add a contrast in color.

Now please summer come back! It’s been rather cold lately.

This recipe makes 10 popsicles.

Ingredients:

½ littler of rosé wine

Juice of 1 large ruby red grapefruit (pulp discarded)

1 cup of tonic water

2 tablespoons of elderflower cordial

Extras:

½ a grapefruit, thinly sliced for decoration

Edible flowers (optional)

 

Mix the rosé, grapefruit juice, tonic water and elderflower cordial in a pitcher. Taste it. If you want it sweeter, add more elderflower cordial or simple syrup.

Add a piece of grapefruit in each popsicle mold. Also add some edible flowers if you wish.

Then carefully pour the cocktail mixture into each popsicle mold. Insert the sticks and freeze overnight.

The next day, carefully remove them from the mold and enjoy!

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Rhubarb & Citrus Mocktail

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The weather has been crazy lately. Friends were visiting from abroad and I had already told them how temperamental the weather can be here, so they came prepared. On Thursday and Friday, we had summer-like temperatures, and on Saturday and Sunday it was felt more like winter. Funny to see the pictures we took, because you would think they are from two different visits by the change of clothing. It was so nice to show them around Amsterdam and this trip ended up being extra special for them since they got engaged.

Going back to this recipe, this is a very refreshing drink. And of course you can add some liquor if you want, but it doesn’t need it. You’ll have enough rhubarb simple syrup to make about 3 batches.

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This recipe makes about 1.5 liters.

Ingredients:

For the rhubarb simple syrup:

3 large rhubarb stalks, roughly chopped

1 cup of sugar

1 ½ cups of boiling water

For the mocktail:

Juice of 4 oranges

Juice of 3 ruby red grapefruit

¼ cup of the rhubarb simple syrup, cold

Bunch of mint

750ml of sparkling water, cold

15 ice cubes

Edible flowers (optional)

 

Start by making the rhubarb simple syrup. Place the rhubarb, boiling water and sugar in a saucepan over medium heat. Let it cook for about 25 minutes until the rhubarb is very soft and the liquid is syrupy. Then strain the syrup using a fine mesh sieve. Allow it to cool down.

Once the rhubarb simple syrup has cooled down, start juicing the citrus. Pour the grapefruit and orange juice into a pitcher. Add ¼ cup of the simple syrup, mint, sparkling water and ice. Stir. Top each glass with some edible flowers if you want.

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Elderflower & Grapefruit Gin Tonic Sorbet

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I know it’s not sorbet weather yet but since I was testing the New Magimix Gelato expert, I thought of making my drink of choice at the moment into a sorbet. It is fresh and not overly sweet. The sweetness of the elderflower cordial balances the tartness of the grapefruit. This is great if you have a dinner party and don’t feel like baking a dessert.

This recipe makes about 1 litter of sorbet.

Ingredients:

100ml of water

150grs of granulated sugar

100ml of gin

500ml of tonic water

1 shot of elderflower cordial

Juice and zest of 1 large grapefruit (I used ruby red)

Decoration:

Edible flowers

Grapefruit slices

 

Place the water, sugar and grapefruit zest in a medium saucepan over medium heat. Cook while stirring until the sugar dissolves. Then transfer it to a bowl and allow it to cool to room temperature. Then place it in the fridge until it is cold.

Once the syrup is cold, pass it through a sieve and discard of the zest. Then add the elderflower cordial, tonic water, gin and the grapefruit juice. Mix well. Pour it into your ice cream machine and let it churn according to its instructions. I used the manual mode on the Magimix Gelato Expert, you can see my review by clicking here. It took about 40 minutes of churning and it was firm enough to be scooped right away.

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You can serve it with edible flowers and grapefruit slices. If you are not going to eat it right away, just store it in an air tight container in the freezer.

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Gin & Lime Chicken Tacos with Grapefruit Salsa

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One of my favorite ways to enjoy a gin & tonic is with grapefruit. So for this Taco Tuesday, I marinated some chicken thighs in Hendrick’s gin, lime juice and lime zest. And to go along with it, I made a grapefruit and avocado salsa. If you don’t feel like eating it with tortillas, you can also eat it with some rice.

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This recipe is for 12 small tacos.

Ingredients:

500gr of chicken thighs, skinless & boneless

12 small tortillas

2 tablespoons of olive oil

For the gin & lime marinade:

1/3 cup of gin (I used Hendrick’s)

Zest & juice of 1 lime

2 tablespoons of brown sugar

½ teaspoon of garlic powder

½ teaspoon of onion powder

½ teaspoon of salt

Pepper

Pinch of cayenne

For the grapefruit salsa:

1 large ruby red grapefruit, peeled, sliced into segments and then chopped

1 avocado, chopped

Juice of ½ a lime

2 tablespoons of olive oil

½ red onion, finely chopped

1 tablespoon of red wine vinegar

1 teaspoon of honey

2 tablespoons of chopped coriander

Salt

Pepper

 

 

First chop the chicken thighs into small cubes.

In a medium bowl, mix the gin, lime zest, lime juice, brown sugar and spices. Place the chicken in the marinade. Cover it with plastic wrap and place it in the fridge for 30 minutes.

To make the salsa, first carefully peel the grapefruit making sure to discard of any white parts. Then cut it into segments and carefully chop them. Chop the avocado, onion and coriander

In a medium bowl, whisk the olive oil with the lime juice, red wine vinegar, honey, salt and pepper. Place the avocado, onion, coriander and grapefruit in the dressing and carefully mix it.

Once the 30 minutes have passed for the marinade, take the chicken out of the fridge.  Remove it from the marinade. Place 1 tablespoon of olive oil in a large pan over medium heat. Once the pan is hot, cook half of the chicken until lightly browned.  This will only take about 4 minutes.  Then repeat for the remaining chicken.  Add a bit of salt to the cooked chicken.

To serve, warm up the tortillas in a pan. Serve them with the gin & lime chicken and the grapefruit salsa.

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Citrus Bulgur Salad with Beets & Pistachios

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With the weather changing for the better, it is nice to eat cold dishes again. The day I made this for dinner, I made extra so I would have some left over for lunch. It didn’t last that long. Got the munchies at night and finished the whole thing. I’ve made it a few times already since then. I just love the combination of flavors and textures.  The crunchy pistachios, salty feta, sweet beets, the tartness of the grapefruits with the sweetness of the oranges; are just delicious together. If you buy the beets already cooked, like I did this time, this salad only takes 15 minutes to make.

This is a great lunch to take to work the next day, and it also works great with quinoa instead of bulgur.

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This recipe serves 4.

Ingredients:

For the salad:

1 ½ cups of bulgur

1 bunch of parsley, chopped

200gr of feta, chopped

3 cooked beets, peeled and sliced about the same size as the oranges

Seeds of 1 pomegranate

½ cup of pistachios, chopped

3 oranges

3 grapefruits

For the dressing:

1/3 cup of balsamic vinegar

1/3 cup of olive oil

1 teaspoon of Dijon mustard

1 ½ tablespoon of honey

Salt

Pepper

 

Place the bulgur in a pot, add plenty of boiling water and cook for 10 minutes. Drain and set aside.

To save time I bought the beets already cooked. If you want to cook them yourself, just place them in the oven and roast them for about 1 hour or until tender at 180C/350F. Or just boil them until tender. Once they are cooked, peel them and slice them.

Peel the oranges and grapefruits using a sharp knife. Then slice them into sections.

To make the dressing, just mix all of the ingredients together. I always find it easier to just place everything in a jar and shake it.

Place the cooked bulgur in a large bowl; add the feta, parsley and dressing. Mix well.

Divide the seasoned bulgur into 4 plates. Arrange the oranges, grapefruit and beet slices on top. Sprinkle some pomegranate seeds and chopped pistachios. If you want, you can decorate the dish with some edible flowers. I used yellow pansies.