Summer is ending! I woke up this morning to the first seventy-five degree day we've had in what seems like an eternity. This meant of course that I rode into town with the windows rolled down and arrived at my destination with hair wind-teased to the max...and no comb to my name. So that was fun. I know that we'll have hot days to come but here's hoping that the the searing heat will temper into something a little more golden and lazy. And it is in that spirit that I share a recipe for Grapefruit Saffron "mocktails," one of the drinks I developed for The Gallery Life event back in July. This drink is non-alcoholic and therefore entirely safe for pregnant women and children, but possesses the midway "bitter" flavor of an aperitif so those of you who aren't all about sweet to the max should enjoy the drink we nicknamed "Bombay Sunset." With a double-dose of citrus from the rind and juice of grapefruit and an unexpected twist of black pepper, this drink is one with which to welcome Indian Summer.
Grapefruit Saffron Syrup:
1/2 cup red grapefruit juice (fresh squeezed)
1/2 cup water
Rinds from grapefruit*
2 Tablespoons Turkish honey
1/3 cup white sugar
8 threads saffron
2 teaspoons black peppercorns
1.) Dissolve sugar in water and grapefruit juice and bring to a simmer. Add saffron, peppercorn, and honey and simmer on low for ten minutes. Strain, cool, and bottle. When making a drink, add two tablespoons of the syrup to 6 oz. of sparkling water. Add ice.
* I save the rinds after straining and dry on waxed paper, then use them for garnish in the drinks