The Culinary Professional 2023

Citrus Cocktail

Category:
Fruit

Equipment:
Zester, paring knife, bowl, spoon

No. Servings:
10

Serving Size:
8 oz. (225g)

View measurement units by

Yield:
4.75 lb. (2.1 kg)

4 ea.

grapefruit

6 ea.

oranges

10 fl. oz.

grenadine

10 ea.

mint sprigs

Remove enough zest from the grapefruit and oranges to make ¼ c. (60 mL) julienne of each.

Prepare the fruit in suprêmes. Squeeze extra juice from the pulp over the fruit.

Combine the grapefruit and oranges. Divide the fruit in even portions into 10 chilled, stemmed glasses.

Drizzle each glass with 1 fl. oz. (30 mL) grenadine and garnish with julienne zest and mint sprig.

**Refrigerate at or below 41°F (5°C) until service.

Nutrition Information

Calories

196

Fat (g)

Protein (g)

Carbohydrate (g)

Cholesterol (mg)

Sodium (mg)

Key

* =

Time/Temperature Control for Safety Food

** =

Critical Control Point

† =

Ingredient/Method Note