"oro Blanco" Grapefruit Recipe

Steep hibiscus

In a small saucepan bring 2 cups water to a gentle simmer. Add the dried hibiscus flowers and remove from heat. Cover and steep for 12 minutes to extract a deep, floral-tart infusion.

Strain and sweeten

Strain the hibiscus infusion through a fine-mesh sieve or cheesecloth into a clean bowl, pressing to extract as much liquid as possible. Return 1.5 cups of the strained liquid to the saucepan (discard or save any extra for another use). Add the granulated sugar and warm gently, stirring until sugar is completely dissolved (do not boil).

Bloom gelatin

In a small bowl sprinkle 2 tsp gelatin evenly over 3 tablespoons cold water. Let sit 2–3 minutes for the gelatin to bloom. (If using agar-agar, follow package directions: sprinkle into cold liquid and bring to a simmer to dissolve.)

Combine and dissolve

With the warm hibiscus-sugar liquid off the heat, stir in the bloomed gelatin until fully dissolved and smooth. If needed, return to very low heat for 15–30 seconds, stirring, until gelatin is clear and incorporated (do not boil).

Finish gelée

Remove from heat. Stir in the lime juice, mezcal, and 1/4 tsp sea salt. Taste and adjust: add up to 1 tsp more sugar if you prefer sweeter, or a splash more lime for brightness. Let the mixture cool to lukewarm (about 15 minutes).

Set in molds

Divide the mezcal-hibiscus liquid between 6 small silicone molds or shallow ramekins (about 3–4 tbsp each) or pour into a shallow dish to later cut into cubes. Refrigerate uncovered until set, 2–3 hours (or 1.5 hours in a shallow dish).

Prepare grapefruit

While the gelée chills, chill whole grapefruits in the refrigerator or over ice for 20–30 minutes. When cold, using a paring knife, cut a thin slice off the top of each grapefruit (about 1/4 inch) to expose the flesh. Using a spoon or grapefruit knife, carefully scoop out the segments to create a hollowed-out grapefruit cup, leaving the peel intact for serving. Reserve the grapefruit flesh in a bowl (you can dice it or keep slices whole).

Unmold gelée

Once set, unmold the gelée by briefly dipping the bottom of the molds into warm water for 3–5 seconds and inverting onto a cutting board if using a shallow sheet, cut into small cubes; if using individual molds, gently coax the gelée out. If you used ramekins and prefer, spoon set gelée directly into the hollowed grapefruit cups.

Assemble Oro Blanco

Into each hollowed grapefruit cup divide a spoonful of reserved grapefruit segments and then add 2–3 tablespoons of mezcal-hibiscus gelée (or a few cubes). If you like, stir gently once to combine fruit with gelée so mezcal aroma blends with the fruit.

Garnish and finish

Lightly moisten the outer rim of each grapefruit cup and dip into the caster sugar to create a delicate sugared rim. Top each cup with a thin grapefruit twist or slice. Serve chilled on a small plate over a few ice cubes or in a shallow bowl with ice to keep cold. Enjoy immediately.