Pamplemousse-Rosé Wine Cooler |
Author: Nicole
- 2 cups ruby red grapefruit juice (from ~2 grapefruits)
- 2 tablespoons ruby red grapefruit zest (from ~2 grapefruits)
- 1 cup sugar
- Chilled rosé wine
To make syrup:
- Wash and dry the grapefruits well.
- Zest grapefruits until you have about 2 tablespoons of zest.
- Mix zest and sugar in a bowl until the sugar appears fluffy and moist. Cover tightly and let sit overnight (or minimum of a few hours) at room temperature.
- Juice grapefruits and refrigerate juice. If you don’t have 2 cups of juice, add water to get you to 2 cups.
- The next day: In a medium saucepan over medium-high heat, combine grapefruit juice and grapefruit sugar, stirring to dissolve the sugar. As soon as syrup starts to boil, remove from heat and let cool.
- Double strain syrup into a glass container so that it is clear. For the first straining I use a wider mesh strainer and the second time I use a finer mesh strainer.
- Store syrup in the refrigerator for up to a month.
To make a drink:
- Place 1 tablespoon of syrup in a white wine glass. (Adjust amount of syrup according to your taste.)
- Add 4 ounces of rosé wine and mix.
* Syrup also mixes well with seltzer.
* Syrup can be made ahead of time and frozen.
Recipe by Riegl Palate at https://www.rieglpalate.com/pamplemousse-rose-wine-cooler/
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