Use the wedge of grapefruit to rub the rims of 6 margarita glases with grapefruit juice.
Dip the rims in the kosher salt to coat.
Set glasses aside.
Place the tequila, vodka, simple syrup, grapefruit juice, lime juice and ice in a bar blender and puree until smooth.
Divide the margarita between 6 glasses and garnish with grapefruit quarters.
Place grenadine in the bottom of a glass and top with ice cubes. Gently pour in grapefruit juice, followed by lime juice and soda water or lemonade. The more slowly you pour, the more defined the layers will be. Decorate with a slice of lime and serve with a straw.
ntil blended.
Next add grapefruit juice, orange juice, and banana
Layer fennel, onion, and apple slices in a salad bowl and drizzle apple with 1 teaspoon lemon juice. Top salad with red grapefruit sections, toasted walnuts, and basil leaves.
Whisk 2 teaspoons lemon juice with lime juice, grapefruit juice, and olive oil in a small bowl; season to taste with salt and black pepper. Drizzle dressing over salad and serve.
Mix the grapefruit, bell pepper, onion, jalapeno, cilantro, and sugar together in a medium bowl.
Combine the lime juice and olive oil (mix well) and pour over the grapefruit mixture.
Toss well, cover, and chill for at least 4 hours before serving.
Pour sugar onto a small plate. Wet the rim of a martini glass with cold water; dip rim in the sugar to coat.
Fill cocktail shaker with ice; pour in grapefruit juice, vodka, and triple sec. Cover shaker with lid and shake. Strain and pour mixture into prepared martini glass.
If you would like to garnish the glass, wet the rim of a martini glass with a little of the ruby red grapefruit juice and then dip the rim into the brown sugar.
In a shaker over ice, combine the Ruby Red Vodka, Triple Sec, and juice. Shake to mix and chill.
Strain into the martini glass.
Slowly add the creme de cassis or raspberry liqueur so that it settles on the bottom of the glass.
Serve!
Brush avocado slices with lime juice.
Arrange 1.5 cups spinach on each of 6 small plates; top each serving with avocado slices and grapefruit sections.
Combine sugar, vinegar, mustard, and salt in a small bowl; whisk until sugar dissolves. Gradually add oil, stirring well with a whisk. Stir in poppy seeds.
Drizzle 1.5 t dressing over each salad.
Sprinkle each with 1/2 t sunflower seeds and about 1 T pomegranate seeds.
minutes.
Add the grapefruit juice and mustard, then bring
ins.
For the ruby grapefruit curd, whisk egg yolks and
Using a small sharp knife, remove the skin from the grapefruit and the grapefruit segments- cutting closed to either side of the white membrane. Discard the membrane.
Place grapefruit, cucumber, red onion, feta, olives and mint in a bowl and toss with balsamic vinegar.
Divide among serving plates.
eanwhile, for the ruby grapefruit salsa, combine grapefruit, remaining 1 tbsp lime
/2 hours.
Place red grapefruit sections in an 8-inch
Combine arugula, fennel, onion, grapefruit, cucumber and mint on a serving platter. Set aside.
To make the red wine vinegar mayonnaise, whisk together vinegar, garlic and mayonnaise until combined. Season then drizzle over salad.
Serve salad sprinkled with fennel fronds.
eat together eggs, sugar, grapefruit juice,and grapefruit zest. **Add more zest
op and bottom of the grapefruit.
Then start slicing away
water, egg yolks, 3 Tbsp grapefruit juice and the grated peels
Butter -- mix the grapefruit juice, butter, dill, salt and
Make the dressing by whisking together the lime juice, fish sauce, sugar, and garlic in a bowl.
Toss together the sectioned grapefruit, shrimp, chicken breast, coconut, shallots, chile pepper, mint, and cilantro in a large bowl. Drizzle approximately 3/4 of the dressing into the grapefruit mixture and toss to combine. Combine the remaining dressing with the shredded lettuce in a separate bowl shortly before serving.
Arrange the lettuce on a large platter. Layer the grapefruit mixture on top of the lettuce.
Squeeze out 2 cups of grapefruit juice.
In a saucepan