(fast, upbeat Eastern European music)
- Hi, I'm Jerry James Stone
and you're watching Cooking Stoned.
And on today's show, I'm gonna show you how to
make this grapefruit, basil, and vodka popsicle.
Enjoy.
The first thing that we're gonna do for this recipe
is make our simple syrup, which is just
equal parts sugar and water.
The general rule for, well, before I get into that.
So, we're gonna combine our water and our sugar.
And then we're just gonna warm that over
a medium/high heat.
Bring that to a low simmer.
So, the general rule here is that you want
equal parts sugar and water.
Once the syrup just begins to boil,
we're gonna turn off the heat
and add in our fresh basil leaves.
You always add in basil at the very end
of a cooking process, because the oils in
fresh basil leaves are extremely volatile.
So, you don't want to, like, expose them to heat too long.
Now, we're just gonna juice the white grapefruits.
'Cause this is gonna be the major base
for these popsicles, is this white grapefruit juice.
And the Ruby Red grapefruit is gonna be,
sort of, chunky and floating inside it,
and that's gonna give it that, sort of,
beautiful marble effect that you can see in the photos.
Now we're going to supreme the Ruby Red grapefruits,
which, if you don't know what that is,
it's really just we're going to cut out the flesh of
the fruit without including the white pithy membrane.
So, to start off, you want to cut off the top
of the Ruby Red grapefruit so all of the fruit is exposed.
So, as you can see here, it's all exposed.
Next, we're going to cut, we're gonna, sort of,
peel the grapefruit with our knife.
So, don't worry too much if you don't get
all of the pith off, but you just want to cut off
layers here to expose the fruit.
The key to supreme-ing is that you really want,
see this little, the membrane here,
this is, like, where you have your little fruit slices,
you want to cut along that so that
you just, kind of, remove the meat.
So, just cut along that membrane
at an angle, almost like you're slicing a pie,
and then you have this wonderful fruit slice.
And you can just trim off this extra part right here.
But, as you can see, this is, maybe you can't see.
This is a lot easier to, you know,
include in a popsicle, 'cause you're not gonna
have that bitter pith.
Now, we're going to combine all the liquids.
First, let's add in our basil simple syrup.
And now, we're gonna add our vodka.
So, any time you're making popsicles,
you don't want to use more than 20% alcohol
of whatever it is that you're making.
So, for example, with three cups,
the popsicle molds I have holds about three cups of liquid,
so that means, like only 1/4 cup of that
can actually be alcohol.
Now, I'm gonna go ahead and add in the grapefruit juice.
We're now gonna add in our grapefruit,
our white grapefruit and basil simple syrup mixture.
And now, add the chunks of the Ruby Red grapefruit in.
So, you want to make sure you leave just enough
room to add these in without having it overflow.
And then we're gonna freeze it.
How great do these look?
(fast, upbeat Eastern European music)