The very first recipe I posted back in the day was a trifecta of watermelon recipes for the summer. It was a really long blog post, subdivided in 3 sections for the three recipes. I won’t be doing a blog post that long anytime soon, but I definitely wanted to share with you a recipe I’ve been thinking about making for the summer months. They are, Pink Grapefruit Lemonade and a refreshing Grapefruit Summer Salad.
Ingredients for the pink lemonade:
- 2-3 grapefruits
- water
- ½ cup white sugar
Procedure:
- Depending on how big your pitcher/container is for the lemonade, the number of grapefruits will vary. I only used two since my glass pitcher is not large
- Squeeze 2 grapefruits in a small-medium size bowl before pouring it in the container. This will help you with catching the seeds from the grapefruit
- Add ½ of water and ½ white sugar in a small saucepan (medium heat)
- Once the sugar is fully dissolved turn off the stove and stir the liquid around
- Pour the water and sugar mixture (aka simple syrup) in the pitcher once it has cooled down for 2-3 minutes
- Using a long spoon, stir the grapefruit juice with the simple syrup
- Add more water and ice
- Enjoy!
*I froze some cut up strawberries and lined the cup with sugar for presentation
Ingredients for the summer salad:
- 2-3 grapefruits (or more)
- 2 tomatoes
- 1-2 oranges
- 4 fresh mint leaves
- fennel (bulb)
- extra virgin olive oil
- salt & pepper
- pinch of sugar
Procedure:
- Using a small paring knife, peel the grapefruits and oranges to prepare for segmenting
- When the grapefruits and oranges are peeled, carefully segmented the fruits into wedges or ‘supremes’
- Cut the supremes into smaller pieces then put them in a medium size bowl
- Roughly chop the tomatoes to the same size as the grapefruit and oranges
- Then cut the fennel in half; we will only be using a quarter of the bulb so cut it again to make a quarter
- Thinly slice the fennel, as thin as you can using a knife or a mandolin food slicer
- Add the fennel slices into the same bowl with the grapefruit and oranges
- Roughly chop fresh mint then add it on the bowl. You can use some of the fennel leaves in the salad as well
- Add a pinch of sugar, salt & pepper
- Pour in about 1-2 tablespoon of extra virgin olive oil
- Mix the salad together and check for seasoning
- Enjoy!
*You can also try adding cucumbers in this salad for crunch!
Paired with your BBQ creations, these recipes will help cool you off with the up-coming summer heat! Do you have a favourite food to eat over the summer months? Share with us by leaving a comment below! 🙂
Always,
–K
P.S. Really hoping we get a proper summer in Toronto this year! Pack on the heat and sunshine! 🙂
Always, Kaye 