Yes, I am feeling so bad about messing around and changing around things on LIVING TASTEFULLY yesterday, that I am posting a second recipe today... Yes, you heard me correctly -- 2 recipes in one day! And this is a good one. I made the blood orange sorbet by David Lebovitz the other day, and this morning I read Dorie Greenspan's post on fresh vanilla beans. All of that inspired me to make Donna Hay's Apple, Vanilla & Ruby Grapefruit Soda (with a few scoops added of that gorgeous, raspberry-red blood orange sorbet of David's). All I can say is, what a treat! Perfect for all of those upcoming dinners out on the patio this spring and summer.
APPLE, VANILLA and RUBY RED GRAPEFRUIT SODA
from DONNA HAY, issue 41
• 1/2 cup superfine sugar
• 1/2 cup apple juice (I used Simply Apple)
• 1/2 cup water
• 1 vanilla bean, split and seeds scraped
• 1cup Ruby Red grapefruit juice
• 1 cup apple juice, extra
• 3 cups soda water
• 1 red apple, thinly sliced
Place sugar, apple juice, water and vanilla bean and seeds in a saucepan over high heat, and stir to dissolve sugar. Bring to a boil and cook for one minute. Set aside to cool completely. Pour the sugar mixture into a jug and add the grapefruit juice, extra apple juice, and soda water. Add sliced apples and ice.