Pantone’s colour for 2019 is living coral and to bring living coral into your food and drink, choose a lobster, salmon, charcuterie, pickled ginger and macarons. Or just pick grapefruit.
Once only considered as a breakfast staple, grapefruits now find themselves the star of cocktails and mocktails, part of fancy appetisers on restaurant menus across the world, and zested baked goodies.
Grapefruit and Rosemary Mocktail
Ingredients:
Ice, as needed
1 cup soda
3 tsp rosemary simple syrup (see below)
½ freshly squeezed grapefruit juice
To garnish:
Rosemary sprig
Grapefruit wedge
To prepare the rosemary simple syrup:
3 sprigs rosemary
1 cup of water
1 cup of sugar
Method:
- To prepare the rosemary syrup, heat the sugar and water together in a small saucepan over medium flame.
- Stir to dissolve the sugar, but do not boil.
- Pour into a glass jar and steep the rosemary sprigs in the sugar syrup for an hour. This can be stored, refrigerated for 10 days.
- To make the grapefruit and rosemary mocktail, pour the grapefruit juice and rosemary simple syrup into a glass, and top with soda and ice.
- Garnish with grapefruit wedges and rosemary sprig.
