Garden Seedlip Recipe
Grapefruit & Jalapeno Syrup, Ginger Puree
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Ingredients
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Grapefruit & Jalapeno Syrup
Ginger Puree
Method
Grapefruit & Jalapeno Syrup
- 1
Juicing the Grapefruit
Start by juicing the fresh grapefruit to obtain 1 cup of grapefruit juice. Strain the juice to remove any pulp and seeds.
- 2
Preparing the Jalapeno
Slice the jalapeno pepper in half and remove the seeds if you prefer a milder syrup. You can leave the seeds in for more heat.
- 3
Making the Syrup
In a saucepan, combine the grapefruit juice, water, and granulated sugar. Add the jalapeno halves to the mixture. Heat over medium heat, stirring until the sugar has completely dissolved.
- 4
Simmering
Once the sugar has dissolved, bring the mixture to a gentle simmer. Simmer for about 10 minutes to allow the flavors to meld.
- 5
Cooling and Straining
Remove from heat and let the syrup cool. Once cooled, strain the syrup through a fine-mesh sieve to remove the jalapeno pieces. Store in a clean bottle in the refrigerator.
Ginger Puree
- 6
Peeling and Chopping Ginger
Peel the fresh ginger root and chop it into smaller pieces to facilitate blending.
- 7
Blending
In a blender, combine the chopped ginger and 1 cup of water. Blend until smooth.
- 8
Straining
Pour the mixture through a fine-mesh sieve or cheesecloth to separate the ginger juice from the pulp.
- 9
Storing
Store the ginger puree in an airtight container in the refrigerator for up to a week.