Itâ€™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 itâ€™s the color â€“ a gorgeous rosy pink. Perhaps itâ€™s the name â€“ evocative of beachy get-aways â€“ 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 4-6Â glasses)1 part freshly squeezed grapefruit juice (1 Â½ cups) 1 part cranberry juice (3 cups) 1 part vodka (1 Â½ 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 â€“ sea salt kettle chips would be perfect. Or if you feel like cooking how about;
Bruschetta with ricotta and artichokes
IngredientsÂ½ 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 doesnâ€™t burn (this depends on the thinness of the bread)
- Mix the ricotta with the zest and the juice from the Â½ the lemon season with a pinch of salt and pepper.
- Spread the ricotta mixture on the bread and top with the artichokes â€“ 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 youâ€™ve got yourself a dinner.