Posts Tagged by grapefruit
|July 27, 2013|
I have been trying SO HARD to kick this newly reclaimed habit of drinking diet soda. I know it’s bad for me but it can be so refreshing sometimes. Like I mentioned in my last recipe post, I have white grapefruits galore. So I figured it was time to do a little experimenting with stevia.
When life gives you grapefruits, make grapefruit sweet tea!
White Grapefruit Sweet Tea
- 6 cups water
- 6 green tea bags
- 2 cups white grapefruit juice (3 large white grapefruits)
- 5 tbsp stevia
- 1 lemon
Boil the 6 cups of water. You can use a large tea kettle or if your tea kettle isn’t large enough, just use a pot. After it’s reached a rolling bubble or your tea kettle is whistling, remove from the heat and put the 6 tea bags in. Let the bags steep for about an hour.
While your tea is steeping, juice your grapefruits. You can use a juicer or juice by hand, like I did. You should get about 2 cups of juice. Don’t worry if you have a little more or less than this, it won’t effect the recipe too much if the measurement is off.
After the hour of steeping, remove the tea bags. Stir in the juice and stevia. Slice the lemons and let them float in the pitcher for looks. They will also add just enough lemon to the tea, not enough to over power the grapefruit. Put in the fridge to chill completely before serving.
Directions for your pitcher: If you have a heat resistant pitcher, you can put the boiling water into the pitcher right after it gets to the rolling bubble and let the tea steep directly in the pitcher. If you’re pitcher isn’t heat resistant, then allow your tea to cool in the fridge after steeping. If you used a pot, be sure to cover it while in the fridge. Once it’s about room temperature, then pour the tea into your pitcher and continue with adding the juice, stevia, and lemon.
Serve it “happy hour style” – just add gin! It’s still a better alternative to a sugary margarita or cranberry cocktail. All that syrupy juice and mixer stuff is horrible for you. (add gin after the tea has been chilled)
|July 8, 2013|
A coworker of mine brought in a ton of HUGE white grapefruits for everyone to take home. I didn’t know much about white grapefruits. Most grapefruits I’ve eaten are pink inside. After doing what anyone would do (hello Google!) I discovered white grapefruits are generally a little more tart and bitter than the pink ones, which tend to be a little sweeter.
So I figured I’d try it in recipe like a lime. Less sour so I could make a simple recipe with only a few ingredients, no salt needed to balance out the sour. I’d never experimented with them before but my recipe was a success!
Sneak peek into my next recipe: it also includes white grapefruit and has my best friend’s stamp of addition on it, so you better buy some extra grapefruits. I’ll post that one later this week once I get my new memory card reader in the mail. (I lost mine, fail).
White Grapefruit Cilantro Dressing
- 1/2 white onion
- 4-5 cloves of garlic (I used 4 because my cloves seemed larger than usual)
- 1 bundle of cilantro (about 1.5 cups chopped)
- juice of 1 white grapefruit (no more than 3/4 cup)
- 1/3 cup extra virgin olive oil (make sure it says for dressing and not for frying)
Put the onion and garlic in the food processor and chop fine. Add the juice and chopped cilantro. (My cilantro comes from the regular market in a bundle and I have seen it like that at multiple stores. But if your store doesn’t sell the cilantro in a bundle, once you chop it up it should equal around 1.5 cups.) Once it’s all chopped, almost like a pesto, add the olive oil and continue to allow the food processor to do it’s work until it’s all mixed and chopped into a pesto (or liquid) form.
Recipe makes about a full bowl full. If you make it, plan to eat it all week or freeze some for later.
Note: A really nice high speed blender like a Vitamix or Blendtec will be able to process the recipe into a liquid. More cost effective products like my food processor (a Cuisinart) will produce more of a pesto texture.
ALSO!!! This recipe tastes amazing cooked as well!!! Sorry, I don’t have any photos but I have been making my scrambled eggs with it, and using it as a sauce for chicken on the BBQ. It’s very versatile. If you prefer a less potent garlicky oniony taste, you can sauté the garlic and onion before adding it to the food processor. I keep mine raw until I add it into my recipes (like my grilled chicken) so I have the option to cook or not to cook. AND, pre warning you – worst garlic breath ever. Definitely not a good date food, haha.