Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Ruby red grapefruit, rhubarb, and pineapple sage combine to make a lusciously layered margarita base for an extra special Cinco de Mayo.
A rich, delicately flavored grapefruit curd - perfect for filling a cake, swirling into cheesecake, slathering on toast or sneaking a spoonful.
Just in time for the holidays, mix up a batch of grapefruit-based pompelmocello. Sorta like limoncello, but with the added complexity of grapefruit zest.
When limoncello is old news - add any and all citrus for whatever-cello.
Grapefruit is certainly an acquired taste - but if you like grapefruit, you'll love how it tastes with lavender and honey.
Honeyed grapefruit jamalade: tangy-sweet flavor. Muppet-hair texture. Jam + marmalade = winning.
Got grapefruit peels? Got wine? Combine. Shake. Wait. Drink!
Winter citrus becomes triple sec for summer margaritas and grapefruit wine for - well - anytime.
Winter to me, means grapefruits. Some people turn their noses up at these pink beauties because they find them far too tart, but I absolutely adore them. When ripe and in season, they can actually be quite sweet, in a tart kind of way.
Rio red grapefruit, straight from the farm in Texas, dried guajillo chiles for a little smoke & spice, and sugar. Three little ingredients to make your toast happy all winter long.
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