Not to harp on about food waste, but I feel like this is my year of being resourceful. After I made the Chocolate and Grapefruit Challah from Breaking Breads, I had some leftover grapefruit confit. I decided to carry on the chocolate and grapefruit theme by creating a biscotti that featured both elements. This Chocolate and Grapefruit Biscottiwas born.
I have decided to maximize my resources in 2019. My shift in attitude has meant a new perspective of shopping. I am trying not to buy everything brand new. The thrift store has become one of my favorite places. After looking at all the books I own, physically and digitally, I knew it was time to use the library services. I still buy books but sometimes I borrow. Borrowing books is particularly easy because I realized I could use my library card for ebooks. I recently acquired the book, Breaking Breadsby Uri Scheft from Hoopla, a digital lending service. From the book, I made this Chocolate and Grapefruit Confit Challah.
Let’s redefine the meaning of a G and T! It shall henceforth be known as Grapefruit and Tonic.
The other day I was shopping and I found that the Fevertree Indian Tonic water was on sale. Thinking about the tonic water took me back to my childhood in Nigeria. Back in those days, when you go buy a crate of soda ,the seller would want to mix the variety of the 24 bottles. It would be split between the ever popular cola drinks, then the orange soda as well as lemon and lime ones. The most unpopular flavor was always tonic water.
Every party we held, the tonic water was always the last one to be consumed. A lot of people just could not stand the taste since it was just sugar laden like the other soda options. Eventually, someone desperate for a drink would grab the tonic water. The memory of the interesting flavor of the tonic water compelled me to buy a bottle of the Fevertree Indian Tonic. I figured I would eventually figure out how to use it. It was only while I was mixing myself a drink with the Grapefruit and Thyme Syrup that I realized that I should try the tonic.
Oh my goodness! It was so delicious; I knew I had to write down the recipe. So here is my non-alcoholic version of the G and T! This Grapefruit and Tonic drink is beyond words. It is not too sweet. It has the bitterness from the syrup but the freshness of the grapefruit juice. Of course, the subtle tingle of the tonic water and the grapefruit oil elevates the bubbles in this drink. The Grapefruit and Tonic is a mocktail for the adult palette.
Please let me know if you try it! Don’t forget to use #willeatthis when you post a picture on Instagram.
There are days when I get really frustrated and the way I communicate is by text to my dearest saying, “Today is a good day to drink.” I will usually get a response reminding me that I don’t drink alcohol and that it is not a good time to try. We laugh over it and I move on. Mostly, I get annoyed about my teetotal status when I dine out and my options are severely limited.
Alcohol is such a big part of many cultures. Due to the prominence of alcohol, it is so normal to see many alcoholic options on the menu. Even private functions often have varied options for alcoholic drinks. Non-alcoholic drinks tend to be very few with mostly soda. Many times I have gone for food-centric events that featured different kind of wines and beers but nothing for the non-drinker. Bartenders in their kindness would often offer me a cup of soda for free. Sometimes I am stuck drinking water because I just don’t want to drink soda.
Even when there are non-alcoholic menus at the restaurant, it tends to be designed more to suit the palette of a child. Hence, the ubiquitousness of Shirley Temple and other color heavy drinks with an overpowering presence of sugar. I don’t have anything against sugar. I just believe that it is possible to drink non-alcoholic drinks that are not overly reliant on sugar. There is a whole world of non-alcoholic drinks that can be created with complex flavor profiles.
One of my favorite ways to create complex flavors in drinks is to play with citrus. Citrus fruit like orange would feature a juicy center, white pith, and the skin/zest. Each part of the citrus has a different flavor that can be played up in a drink. The often sweet and acidic center is often the most used part of the citrus fruit. For me, I find that because I love bitterness as a flavor, the pith of the citrus fruit is valuable. The zest of the fruit often contains the oil as well as the scent of the fruit. Smell is a huge part of the experience of having a drink. By using the zest of citrus fruit in a drink, it is possible to greater sensual experience in a single drink.
This thought process is what inspires me to create drink mixes like this grapefruit thyme syrup. The use of the whole grapefruit in this recipe creates a balance of flavors without any harshness. The final taste of the drink can be manipulated by adding in other flavors and textures.
The easiest way to use this syrup is to mix it with sparkling water. By playing with the ratio of grapefruit thyme syrup to sparkling water, the flavor intensity of the drink can be manipulated. The syrup can also be used to add flavor to baked goods, either by soaking the baked goods or using it to make icing.
As a non-alcoholic drink mixer, this syrup celebrating the wholeness of the grapefruit. the syrup features a bitterness that allows the delicate flavor of the grapefruit to shine through.
Keyword: Grapefruit, Grapefruit Thyme
3 SprigsThyme leaves
Rinse and cut the whole grapefruit into thin slice. Transfer into a jar with the thyme leaves
In a saucepan, add in 1 cup of water and the 2 cups of sugar. Bring the sugar solution to gentle simmer into the sugar crystals have melted. You now have syrup. Allow the syrup to cool to room temperature.
Pour the syrup over the grapefruit and thyme. Cover the grapefruit mixture with a tight lid. Place in a fridge for at least 12 hours. Preferably about 48 hours. This allows the grapefruit and thyme to infuse properly into the syrup.