It’s hot outside and grapefruit are on special offer at the fruit stall. That’s more than a good enough reason to consider making a pitcher of cocktails.
Perhaps it’s the color – a gorgeous rosy pink. Perhaps it’s the name – evocative of beachy get-aways – but in the middle of a swelteringly hot week in the city, a fresh, sweet-sharp Sea-Breeze feels like a good idea.
Sea-Breeze (for 4-6 glasses)1 part freshly squeezed grapefruit juice (1 ½ cups) 1 part cranberry juice (3 cups) 1 part vodka (1 ½ cups)
Mix in a jug and serve over ice.
And with your Sea-Breezes, something that can stand up to the acid of the juice – sea salt kettle chips would be perfect. Or if you feel like cooking how about;
Bruschetta with ricotta and artichokes
Ingredients½ French stick Jar / deli container of artichokes 1 cup of ricotta 1 lemon Salt, pepper, olive oil
- Cut the bread on the diagonal into thin slices
- Brush one side with olive oil and sprinkle with salt
- Bake in the oven at 400 for 5 minutes watching it to make sure it doesn’t burn (this depends on the thinness of the bread)
- Mix the ricotta with the zest and the juice from the ½ the lemon season with a pinch of salt and pepper.
- Spread the ricotta mixture on the bread and top with the artichokes – cut them lengthwise into halves or quarters if they are too chunky
- Grind black pepper over the top and serve
Add a green salad with a squeeze of lemon and olive oil, and maybe some cheese and a handful of black olives and you’ve got yourself a dinner.