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    Pink grapefruit and ginger bucks fizz

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    Pink grapefruit and ginger bucks fizz

    Starting preparations for your cocktail a day in advance might sound a bit labour intensive, but Valentine’s Day only comes once a year and the results are well worth it.

    • Preparation time: 10 minutes, plus drying
    • Cooking time: 15 minutes
    • Total time: 25 minutes, plus drying

    Serves: 2 with leftovers


    1 pink grapefruit

    15g fresh root ginger, thinly sliced

    250g caster sugar

    chilled champagne or sparkling wine


    1. Pare the grapefruit peel using a vegetable peeler, trying your best to avoid any white pith (use a knife to remove any pith that remains) and set aside the grapefruit. Slice the peel into 0.5cm strips and put in a small pan with the ginger. Add 200g sugar and 300ml cold water and heat gently, stirring until the sugar has dissolved. Simmer for 15 minutes, then strain over a small jug to collect the syrup; cool, cover and chill.

    2. Meanwhile, arrange the warm candied strips of grapefruit and ginger in a single layer on a parchment-lined baking sheet. Sprinkle with the remaining 50g sugar and set aside to dry overnight.

    3. To make the cocktails, squeeze 100ml juice from the reserved grapefruit into a jug and mix with 3 tbsp of the syrup. Divide between 2 champagne flutes, topping each up with fizz. Serve garnished with some of the crystallised grapefruit peel and ginger.

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    This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.


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