I’m back in Seattle and happy to be home after seven (!) weeks of travelling. Europe was amazing; I can’t wait to tell you about it! But while I’m sifting through the mountain of photos I took, I thought I’d share a summertime recipe that would be a great addition to your Fourth of July barbecue.
Since we’re riding a very un-Seattle-like heatwave at the moment, these Ginger-Grapefruit Popsicles are my new favorite dessert. I love grapefruit it all forms, but these sweet-tart popsicles are especially refreshing on a scorching summer day. The grapefruit juice is infused with fresh ginger for a little extra zing. And they’re finished with a ribbon of buttermilk for a tangy, creamy note that makes the grapefruit really sing.
These are good even without the buttermilk and I suspect yogurt would play well with the grapefruit and ginger flavors, too. You could also infuse the grapefruit juice with a little fresh mint or even chile if you wanted to spice things up a bit. If you do decide to improvise (which I hope you will!), I’d love to hear back about what flavor combinations you loved.
Happy Summer and XO!
4-5 large, ripe grapefruit (I prefer ruby red grapefruit for this recipe, but any kind will do)
½ cup sugar (or to taste)
3-inch knob fresh ginger, thinly sliced then, roughly chopped (no need to peel)
¾ cup buttermilk
1 tablespoon tequila (optional)
Using a microplane, grate the zest from one of the grapefruit. Be sure to avoid as much of the pith as possible or your popsicles will be bitter. Place the zest in a small saucepan.
Juice enough of the grapefruit to yield 3 cups of juice. Strain and place one cup of the juice in the saucepan with the zest. Add the sugar and the ginger and bring the mixture to a boil, stirring until the sugar has dissolved. Remove the pan from the heat, cover and set aside to steep for 30 minutes.
Strain the mixture through a fine-mesh sieve. Stir in the remaining 2 cups juice, buttermilk, tequila and salt. Pour into a popsicle mold, cover with lid or aluminum foil. Insert popsicle sticks and freeze until solid, about 2 hours.
Makes 10 ⅓-cup popsicles
Inspired by Bon Appetit