Mint Grapefruit Gummies Recipe 415 Recipes

EASY CANDIED GRAPEFRUIT PEEL

Steps:

• Quarter grapefruit and remove rinds; use interiors for another purpose. Slice each rind lengthwise into strips, approximately 1/4 inch at the widest point.
• Cover rind with 2 inches of water in a heavy saucepan. Bring to a boil; boil for 3 minutes. Drain. Repeat 3 more times with fresh water. Drain.
• Place boiled grapefruit rind, 1 3/4 cups sugar, and 1 cup of fresh water into the saucepan. Let simmer slowly, increasing heat as needed, until water is absorbed or evaporated, about 1 hour.
• Place remaining 1 cup sugar in a large bowl and toss peels in it. Cool and allow to dry on wax paper or a wire rack. Dust with more sugar as preferred.

PINK GRAPEFRUIT, RASPBERRY & MINT JELLIES

Steps:

• Soak the gelatine in a bowl of cold water. Put on the kettle and when it boils pour 1 litre of the boiling water over the mint leaves. Leave to infuse for 5 mins then strain into a large jug. Squeeze the excess moisture from the soaked gelatine then stir it into the hot mint mixture until dissolved. Set aside to cool.
• Cut the peel and pith from the grapefruit with a sharp knife then cut between the segments to release them, reserving any juice. Cut the segments into about 3 pieces each then distribute the grapefruit, raspberries and peaches between 6 glasses. Stir any grapefruit juice into the mint jelly then pour it into the glasses and chill until set.

GRAPE AND MINT INFUSED WATER

Steps:

• Combine all ingredients in a large glass carafe or pitcher. Cover and refrigerate 12-24 hours. Strain before serving.

GUMMY CANDIES

Steps:

• Gather the ingredients.
• Prepare the candy molds by making sure they are clean and dry. Spray them with a very light coating of nonstick cooking spray. Place the molds on a baking sheet.
• Combine the unflavored gelatin, flavored gelatin, and cold water in a small saucepan. Slowly whisk everything together until well combined and the gelatin has dissolved. Although you might feel tempted to mix vigorously, the less air you incorporate the better, so the gummies set without air bubbles.
• Place the saucepan on the stove over medium heat. Continue to whisk occasionally while the mixture heats up, and the gelatins melt and become liquid, about 4 minutes.
• Once the gummy mixture is fully liquid, remove the pan from the heat and pour the gelatin into a measuring cup or a similar container with a spout.
• Carefully fill each cavity of the mold with gelatin. Transfer the baking sheet with the candy molds to the refrigerator for at least 20 minutes so the gummy candies can fully set.
• Once the candies are set, remove the gummies by carefully pushing the sides of the candy away from the edges of the mold and toward the center, then pull them up and out of the molds.

EASY AND HEALTHY HOMEMADE GUMMIES

Steps:

• If you're starting with whole fruit, make fruit puree by blending fruit in a blender. Then measure fruit puree into the larger measure cup/bowl first. Add honey if using.
• Measure juice into a small sauce pan and turn the heat on medium low. Add the gelatin and whisk constantly. Bring the mixture to an almost simmer - you want it to be definitely warm, but not hot, to the touch - abut 3 minutes. The liquid should be opaque or clear and the gelatin should be completely dissolved before proceeding.
• Add the juice/gelatin mixture to the puree (if using) in the bowl/cup with the spout. Whisk to combine juice/gelatin with puree and/or honey, if using.
• Place the mold on the baking sheet. Pour mixture into the molds, but do not overfill them. Alternatively, pour the mixture into the 8×8 glass pan.
• Place the entire baking sheet with the mold on top, or the 8×8 glass pan, in the freezer for 15 minutes.
• Pull the gummies out from the freezer and pop out of the molds. Store in a container in the fridge for up to 2 weeks.

MINT GRAPEFRUIT GUMMIES RECIPE - (4.1/5)

Steps:

• In a small bowl, bloom the gelatin in 1/3 cup of the grapefruit juice. Whisk honey, mint, bloomed mixture, and remaining juice over medium-low heat in saucepan. Continue whisking until gelatin is completely dissolved. Pour into silicone mold(s) positioned on a sheet pan or in a glass baking dish to later cut into pieces. Refrigerate until set, about 15-20 minutes. Pop the gummies out or slice into squares. Store in a covered Mason jar in the fridge.

GRAPEFRUIT SALAD WITH HONEY-MINT DRESSING

Steps:

• Using a sharp chef's knife, cut away the peel and the white part or pith from the grapefruit. Carefully cut inside the skin of each segment to remove each section of flesh. Squeeze the membranes over a bowl to extract all the juice. Whisk the honey and mint into the juice and set dressing aside.
• Arrange the grapefruit segments on a platter or in a shallow bowl and drizzle with some of the dressing.

GRAPEFRUIT-MINT SALAD

Steps:

• Using a sharp chef's knife, cut away the peel and white parts from 3 red grapefruits, then cut between the membranes to remove the segments. Squeeze the membranes over a bowl to extract the juice.
• Whisk 2 tablespoons clover honey and 2 tablespoons finely chopped fresh mint into the juice. Arrange the grapefruit segments on a platter and drizzle with the dressing.

GRAPEFRUIT MOJITOS

Steps:

• Put the grapefruit juice, most of the mint and the sugar in a large jug. Crush the ingredients together with the end of a rolling pin to release the flavour from the mint and dissolve the sugar. Add the rum, mix well and top up with soda water and ice. Add the sliced grapefruit and remaining mint before serving.

GRAPEFRUIT JELLY CANDY

Steps:

• You'll need a 13 x 9-in. baking pan lined with nonstick foil; let foil extend over ends of pan.
• Remove enough zest from grapefruit to measure 1/4 cup. Juice the grapefruit (you'll need only 1 cup juice).
• Put zest, 1 cup of the sugar and 1/4 cup of the juice in a blender; purée. Pour into a 6-qt saucepan. Stir in remaining 2 1/2 cups sugar and 3/4 cup juice. Stir over medium heat until sugar dissolves and mixture comes to a boil.
• Let boil gently for 4 minutes, stirring occasionally. Stir in butter; boil 3 minutes longer, stirring occasionally. Remove from heat; stir in pectin and food color until incorporated and color is light red. Quickly pour into prepared pan and spread with offset spatula.
• Let stand at room temperature until jelly is firm to the touch, about 2 hours.
• To cut and decorate: Put 1 cup sugar on wax paper or a plate. Lift foil by ends onto cutting board. Cut with 1 1/2" cookie cutter (or into 1 1/4-in. squares). Lift shapes from foil to sugar and turn to coat on all sides. Scraps can be cut into small shapes and sugared, or discarded.
• Storage Tip: Store in airtight containers with wax paper between layers at cool room temperature, or in refrigerator for up to 3 weeks.

MINT-GRAPEFRUIT GRANITA

Steps:

• In a small saucepan, bring sugar, mint, and 1/2 cup water to a boil over medium-high, stirring often, until sugar dissolves, 3 to 5 minutes. In a blender, combine fruit juices and mint syrup and puree on high to combine, 30 seconds. Pour mixture into a nonreactive shallow 2-quart baking dish and freeze until solid, about 6 hours (or up to 3 days).
• With a fork, break granita into large chunks. Transfer to a food processor and pulse to form small crystals. Serve immediately, with mint leaves (or cover and freeze, up to 2 hours).

PINEAPPLE & PINK GRAPEFRUIT WITH MINT SUGAR

Steps:

• Use a sharp knife to top and tail the pineapple, then stand it upright on a chopping board. With the sharp knife, carve the skin away and discard. Rest the pineapple on its side, then cut into wafer-thin slices. Repeat with the grapefruit, cutting away the peel and pith, then cut into slices. Arrange the fruit on a serving platter, catching any juices, and set aside.
• Using a pestle and mortar, pound the sugar and mint together until completely blended. Scatter the mint sugar over the fruit and serve with yogurt.