PUMPKIN AND CORNMEAL BREAD WITH WHISKY-SOAKED CRANBERRIES
Ingredients
Serves 2 loaves
WHISKY SOAKED CRANBERRIES:
1 cup (250 ml) dried cranberries
½ cup (125 ml) boiling water
2 tbsp (30 ml) whisky
PUMPKIN SEED STREUSEL:
½ cup (125 ml) all-purpose flour
¼ cup (60 ml) firmly packed yellow sugar
4 tbsp (60 ml) melted butter
¼ cup (60 ml) pumpkin seeds
PUMPKIN AND CORNMEAL BREAD:
1½ cups (375 ml) firmly packed dark brown sugar
1 cup (250 ml) vegetable oil
3 large eggs
1 x 15 oz (425 ml) can pumpkin purée
3 cups (750 ml) all-purpose flour
½ cup (125 ml) fine yellow cornmeal
1 tsp (5 ml) each ground cloves, cinnamon, ground ginger, nutmeg
½ tsp (2 ml) ground cardamom
1 tsp (5 ml) baking soda
½ tsp (2 ml) salt
2 tsp (10 ml) baking powder
1½ tsp (7 ml) vanilla extract
1 cup (250 ml) chopped walnuts (optional)
Instructions
- To make WHISKY SOAKED CRANBERRIES: Mix together dried cranberries, boiling water and whisky. Allow to soak for up to 1 hour or until softened. Drain well and set cranberries aside.
- To make PUMPKIN SEED STREUSEL: To make streusel, mix together flour, yellow sugar, melted butter and pumpkin seeds until a crumbled texture. Set aside.
- To make PUMPKIN AND CORNMEAL BREAD: Preheat oven to 350 F (180 C). Butter and flour two 9 x 5-in (2 L) loaf pans.
- In a large bowl, with an electric mixer, beat dark sugar and oil until fluffy. Mix in eggs and pumpkin until smooth and well mixed.
- In another large bowl, mix together flour, cornmeal, spices, baking soda, salt and baking powder. Slowly fold into pumpkin mixture in two additions. Stir in Whisky Soaked Cranberries and walnuts, if using.
- Divide batter equally between prepared pans. Divide streusel and sprinkle on top of each loaf. Bake until a wooden skewer inserted into centre comes out clean, about 1 hour. Remove from oven and allow to cool on baking racks 10 minutes. Using a sharp knife, cut around edges of loaves and turn out onto racks and cool completely.
Drink Pairings
PUMPKIN GINGERBREAD TRIFLE
Ingredients
Serves 8 to 10
GINGERBREAD:
2 cups (500 ml) all-purpose flour
1 tsp (5 ml) baking soda
1 tbsp (15 ml) ground ginger
½ tsp (2 ml) cinnamon
¼ tsp (1 ml) allspice
½ tsp (2 ml) salt
½ cup (125 ml) butter, softened
1 cup (250 ml) dark brown sugar
1 large egg
½ cup (125 ml) molasses
¾ cup (175 ml) buttermilk
½ cup (125 ml) hot water
PUMPKIN MOUSSE:
¼ cup (60 ml) cold water
1 × ¼ oz (7 g) envelope of gelatin
1 × 14 oz (425 ml) can pumpkin purée
½ cup (125 ml) light brown s
½ tsp (2 ml) nutmeg
½ tsp (2 ml) ground ginger
1 tsp (5 ml) cinnamon
¼ tsp (1 ml) salt
1 cup (250 ml) + 1½ cups (375 ml) whipping cream, divided
½ tsp (2 ml) + 1 tsp (5 ml) vanilla extract, divided
3 tbsp (45 ml) sugar
13 oz (370 g) thin gingersnap cookies, coarsely crushed, reserving ½ cup (125 ml), for garnish
chopped crystallized ginger, for garnish
Instructions
- To make GINGERBREAD: Place oven rack in middle of oven and preheat to 350 F (180 C).
- Grease or butter a 13 x 9-in (3.5 L) baking pan. Line pan with parchment paper, leaving an overhang at both ends.
- In a medium bowl, whisk together flour, baking soda, ground ginger, cinnamon, allspice and salt.
- In a large bowl, beat butter and brown sugar with an electric mixer at medium speed until pale and fluffy, 3 to 5 minutes. Add egg and beat until blended, then beat in molasses and buttermilk. Reduce speed to low and mix in flour mixture until smooth, then add hot water and beat 1 minute.
- Spread batter evenly in pan and bake until a wooden skewer inserted in centre comes out clean, about 35 to 40 minutes. Remove and allow to cool in pan. Lift with parchment paper sides and set onto a cutting board. Cut into 1-in (2.5 cm) cubes with a serrated knife.
- To make PUMPKIN MOUSSE: Place cold water in a small saucepan, sprinkle gelatin over surface and let soften for 1 minute. Stir over low heat until dissolved. Add pumpkin purée, light brown sugar, nutmeg, ground ginger, cinnamon and salt. Mix until smooth and well blended.
- In a medium bowl, with electric beaters, whip 1 cup (250 ml) cream with ½ tsp (2 ml) vanilla extract until soft peaks form then gently fold into pumpkin mixture until well mixed.
- Beat remaining cream, sugar and 1 tsp (5 ml) vanilla extract until soft peaks form.
- To assemble, in a 2 quart (2 L) trifle bowl or deep serving dish, place half the gingerbread cubes, then top with half the crushed gingersnaps. Top gingernaps with half the pumpkin mousse, then half the whipped cream. Repeat layering with all remaining gingerbread, gingersnaps, mousse and cream. Alternatively, divide layers evenly amongst individual deep serving dishes. Chill at least 2 hours before serving. Garnish with sprinkling of candied ginger.
Drink Pairings
CINNAMON-SPICED BEAR PAWS
Ingredients
Serves 18 bear paws
FILLING:
1½ cups (375 ml) blanched almonds
2 cups (500 ml) icing sugar
2 egg whites
1 tsp (5 ml) cardamom
½ tsp (2 ml) cinnamon
½ tsp (2 ml) almond extract
DOUGH:
5 cups (1.25 L) all-purpose flour, divided, plus extra for rolling surface
1½ cups (375 ml) cold butter, diced
1 × ¼ oz (7 g) package traditional active dry yeast
1¼ cup (310 ml) half and half cream (10%)
⅓ cup (75 ml) granulated sugar
¼ tsp (1 ml) salt
2 eggs, divided
½ cup (125 ml) sliced raw almonds
¼ cup (60 ml) coarse raw sugar
CREAM CHEESE DRIZZLE:
¼ cup (60 ml) plain full fat cream cheese, at room temperature
2 tbsp (30 ml) unsalted butter, softened
¾ cup (175 ml) icing sugar, sifted
1 to 2 tbsp (15 to 30 ml) milk
Instructions
- To make FILLING: Combine almonds in a high-speed blender or food processor. Whirl until coarsely ground. Add remaining Filling ingredients and continue to whirl until blended, but almonds are still coarse. Remove to a container, cover and refrigerate until ready to use. Can be refrigerated for several days or up to a week.
- To make DOUGH: In a food processor, combine 3 cups (750 ml) flour and the butter. Pulse just until mixture is slightly shaggy with pebbles of butter remaining. Refrigerate.
- In a large bowl, combine remaining flour and yeast. Stir and set aside.
- In a medium saucepan combine cream, sugar and salt. Heat just until it registers 125 F (52 C) on a thermometer. Add to large bowl containing flour and yeast along with 1 egg. Whisk until smooth. Then add refrigerated cold butter and flour mixture and stir in just until blended but not smooth. Dough will be very loose.
- Generously flour a kitchen surface. Transfer dough to floured surface. With a floured rolling pin, roll out dough on floured surface into a 12 x 21-in (30 x 53 cm) rectangle. Taking the 12-in (30 cm) side, fold ⅓ of dough to centre. Repeat with other 12-in (30 cm) side forming a 7 x 12-in (18 x 30 cm) rectangle. Repeat rolling and folding two more times adding more flour as needed. Gently wrap in parchment and refrigerate for a minimum of 4 hours or until dough feels firm.
- When dough is firm, place on a generously floured work surface and cut in half. Roll each half into a 12-in (30 cm) square. Cut each square into 4 x 12-in (10 x 30 cm) strips. Pipe equal amounts of filling down centre of each strip. Fold long edge of strips over filling and press cut edges together to seal.
- Cut each strip into 4-in (10 cm) pieces. Using kitchen shears, cut three or four slits in each piece to within ½-in (1.25 cm) of folds. Place 1-in (2.5 cm) apart on parchment-lined baking sheets. Cover and set aside in a warm place for about 1 hour or until slightly puffed
- Preheat oven to 375 F (190 C). In a measuring cup combine remaining egg with 1 tbsp (15 ml) water. Whisk to blend and brush over each pastry. Sprinkle with sliced almonds and raw sugar. Bake in oven for 18 to 20 minutes or until nicely puffed and golden. Remove to a rack to cool.
- To make CREAM CHEESE DRIZZLE: While paws are cooling, prepare Cream Cheese Drizzle. In bowl of an electric mixer, combine cream cheese and butter. Beat until smooth. Beat in icing sugar and milk. Mixture should be thin enough to drizzle over baked paws.
- Transfer to a piping bag or squeeze tube and pipe a thin zigzag drizzle over each Paw and serve.
Drink Pairings
APPLE PIE
Ingredients
Serves 8 to 8
FILLING:
FILLING 3 lbs (1.5 kg) firm cooking apples, such as Granny Smith, peeled, cored, thinly sliced
1 cup (250 ml) brown sugar
2 tsp (10 ml) ground cinnamon
1 tbsp (15 ml) maple syrup
¼ orange, zest only
3 tbsp (45 ml) orange juice
1 pinch of salt
PASTRY:
1 cup (250 ml) + 3 tbsp (45 ml) unsalted butter, chilled and cut into cubes, divided
2½ cups (375 ml) pastry flour
1 tsp (5 ml) salt
1 tsp (5 ml) sugar
¼ cup (60 ml) to ½ cup (125 ml) ice cold water
2 egg yolks
¼ cup (60 ml) whipping cream
1 pinch of salt
Instructions
- In a food processor, blend 1 cup (250 ml) butter, flour, salt and sugar until mixture is coarse crumbs, the size of a peas. Sprinkle with ¼ cup (60 ml) of cold water and pulse until dough sticks together when squeezed, adding up to ¼ cup (60 ml) more cold water, 1 tbsp (15 ml) at a time. It will still look crumbly. Form dough into two balls, wrap with plastic wrap and chill in fridge for at least 2 hours, preferably overnight.
- Preheat oven to 375 F (190 C).
- Remove dough from fridge and let sit at room temperature for 10 to 15 minutes. Roll each dough ball to 1¼-in (3 cm) thick rounds on a well floured board or countertop. Reserve one round for top crust. Line a 9-in (23 cm) pie plate with one round and add filling. Dot with 3 tbsp (45 ml) butter.
- For a lattice top, cut top crust round into ½- to ¾-in (1.25 to 2 cm) strips. Weave strips on top of pie to resemble a lattice, alternating strips so that they lay over, then under each other. Alternatively, cover pie with round top crust, trim edges and crimp. Extra pie dough can be made into decorations, such as leaves and braids.
- In a small bowl, mix egg yolks, cream and pinch of salt together for an egg wash and brush pastry with it. If the solid top crust was used, cut vents into top of crust. Bake until top crust starts to brown, about 20 to 30 minutes. Turn heat down to 350 F (180 C) and bake another hour. Remove from oven and cool at least 1 hour before serving. Serve at room temperature or reheat and serve warm.
Drink Pairings
ELDERFLOWER, PISTACHIO AND LIME CHEESECAKE
Ingredients
Serves 8
1 cup (250 ml) pistachios, plus extra for garnish
5 pitted Medjool dates
¼ tsp (1 ml) salt
½ tsp (2 ml) finely grated lime zest, plus extra for garnish
1½ cups (375 ml) graham cracker crumbs
6 tbsp (90 ml) unsalted butter, melted
2 x 8 oz (250 g) package cream cheese, at room temperature
1 x 14 oz (398 ml) can sweetened condensed milk
3 tbsp (45 ml) lime juice
1½ tbsp (22 ml) elderflower cordial1, plus additional to serve
edible flowers, for garnish (optional)
Instructions
- Line bottom of an 8-in (20 cm) springform pan with parchment paper.
- In a food processor, pulse pistachios, dates, salt and lime zest until crumbly. Add graham cracker crumbs and butter. Process until mixture is sticky and holds together when a bit is formed into a ball. Transfer to springform pan and press into an even layer over base of pan. Chill crust in freezer for 10 minutes.
- In bowl of a stand mixer fitted with paddle attachment, beat cream cheese at medium speed until smooth. Beat in condensed milk, a little at a time, scraping down sides of bowl as needed until all incorporated. Add lime juice and elderflower cordial and beat until well combined. Pour mixture over chilled crust and smooth top with a spoon or rubber spatula. Cover springform pan with plastic wrap and refrigerate until cheesecake is firm, about 3 to 4 hours.
- To serve, unmould cheesecake from pan and transfer to a serving plate. Garnish top of cheesecake with chopped pistachios, fresh lime zest and edible flowers, if desired. To achieve a clean cut piece of cake, make sure to use a warm knife and wipe off knife after each cut. Drizzle with a bit of additional elderflower cordial right before serving, if desired.
Drink Pairings
LEMON POPPYSEED CAKE WITH LEMON LAVENDER CREAM CHEESE ICING
Ingredients
Serves 8 to 10
2¾ cups (675 ml) cake flour
2 tsp (10 ml) baking powder
½ tsp (2 ml) baking soda
¾ tsp (4 ml) salt
3½ tbsp (52 ml) poppyseeds
¾ cup (175 ml) unsalted butter, room temperature
1½ cups + 1½ tbsp (375 ml + 22 ml) sugar, divided
2 tbsp (30 ml) lemon zest
¼ cup (60 ml) canola oil
4 large eggs
1 tsp (5 ml) lemon extract
½ tsp (2 ml) vanilla extract
1⅓ cups (325 ml) buttermilk
5 tbsp (75 ml) lemon juice, divided
LEMON LAVENDER CREAM CHEESE ICING:
8 oz (250 g) cream cheese, softened
½ cup (125 ml) unsalted butter, softened
¼ cup (60 ml) salted butter, softened
1 tsp (5 ml) grated lemon zest
1½ tsp (7 ml) dried lavender buds, ground
½ tsp (2 ml) vanilla extract
2 tbsp (30 ml) lemon juice
3⅓ cups (825 ml) icing sugar
CANDIED LEMON SLICES:
1 cup (250 ml) sugar
2 tbsp (30 ml) lemon juice
¾ cup (175 ml) water
2 small lemons, cut into ⅛-in (0.25 cm) thick rounds; discard seeds
Instructions
- Preheat oven to 350 F (180 C). Butter two 9-in (23 cm) round cake pans then line with a round of parchment paper. Butter parchment, lightly dust pans with cake flour and shake out excess. Set aside.
- Sift flour into a large mixing bowl. Add baking powder, baking soda, salt and poppyseeds, whisk together to mix. Set aside.
- In bowl of an electric mixer fitted with paddle attachment, cream together butter, 1½ cups (375 ml) sugar and lemon zest until pale and fluffy. Beat in canola oil and then 1 egg at a time, mixing just until combined after each addition. Beat in lemon extract and vanilla extract.
- In a measuring cup, mix together buttermilk with 3 tbsp (45 ml) lemon juice, set aside. Add ⅓ of flour mixture to butter mixture. Mix on low speeds until combined. Add in half the buttermilk mixture and mix until just combined. Add another ⅓ of flour mixture and mix until just combined. Mix in remaining buttermilk mixture and finish by mixing last ⅓ of flour mixture. Scrape sides and bottom and gently fold in until batter is evenly incorporated.
- Divide batter between 2 prepared cake pans. Spread in an even layer. Bake in preheated oven until toothpick inserted into centre of cake comes out clean, about 30 to 35 minutes.
- While cakes are baking, make a simple syrup by mixing together remaining 1½ tbsp (22 ml) sugar with 2 tbsp (30 ml) lemon juice, stirring until sugar is dissolved.
- Remove cakes from oven and let cool 5 minutes, then run a knife around edges of cakes to loosen and invert onto wire racks. While cakes are warm, brush with lemon simple syrup. About halfway through cooling, transfer cakes to an airtight container. Let cool completely before icing.
- To assemble, carefully cut off any domed part of the 2 rounds, ensure they are flat. Turn 1 cake over so that flat bottom is on top. Spread a thick layer of icing over flat surface. Cover with other round, making sure bottom is on top. Spread a light layer of the frosting over whole cake, careful not to create too many crumbs. Refrigerate to chill cake, when outside icing layer of cake is chilled, spread remaining icing all around. Use pastry bag fitted with a star attachment to create decorations, piping icing into a scallop pattern or desired design. Garnish with cooled Candied Lemon Slices.
- To make LEMON LAVENDER CREAM CHEESE ICING: Using an electric mixer fitted with beaters, mix together cream cheese, butters, lemon zest, lavender and vanilla extract until light and fluffy. Reduce speed and slowly mix in lemon juice with icing sugar until well incorporated. Increase speed and beat until light, fluffy and smooth for a minute until well blended. If icing is too soft to spread, freeze in 3-minute increments as needed, stirring between increments.
- To make CANDIED LEMON SLICES: In a large skillet over medium heat, stir together sugar, lemon juice and water until sugar is dissolved. Add lemon slices and simmer gently, keeping slices in a single layer and turning occasionally, 14 to 16 minutes or until slightly translucent and rinds are softened. Remove from heat. Place slices in a single layer in a wax paperlined jelly-roll pan, using tongs. Reserve lemon syrup for lemonade or cocktails.
- Cool completely, about 1 hour. Cover and chill 2 hours to 2 days.
Drink Pairings
CHOCOLATE TART WITH BERRIES AND HAZELNUTS
Ingredients
Serves 8 to 10
TART SHELL:
1¾ cup (425 ml) all-purpose flour
3 tbsp (45 ml) cocoa powder
¼ cup (60 ml) white sugar
1 tsp (5 ml) salt
½ cup + 2 tbsp (250 ml + 30 ml) unsalted
butter, chilled, cubed
1 egg
FILLING:
1 cup (250 ml) whipping cream
½ cup (125 ml) whole milk
10 oz (280 g) good quality dark chocolate, chopped (not baker’s chocolate)
1 tbsp (15 ml) white sugar
2 tsp (10 ml) salt
1 tsp (5 ml) vanilla extract
1 tsp (5 ml) Frangelico hazelnut liqueur
2 large eggs, at room temperature, beaten
2 cups (500 ml) mixed berries
¼ cup (60 ml) toasted hazelnuts, crushed
Instructions
- To make TART SHELL: In bowl of a food processor, add flour, cocoa powder, sugar and salt, pulse to blend. Add butter to flour mixture and blend until mixture is crumbly. Add egg and pulse until dough comes together. Dough will stick together if pressed between fingers.
- Remove dough from food processor and bring together in shape of a disc. Wrap dough in plastic wrap and rest for at least 1 hour in refrigerator, up to 3 days. When ready to bake tart shell, remove dough from refrigerator and let rest at room temperature for 1 hour.
- On a floured surface, roll dough into a 12-in (30 cm) circle. Place dough in a 9-in (23 cm) tart pan with removable bottom and trim off excess dough. Place pan in freezer for 30 minutes.
- Preheat oven to 375 F (190 C). Remove tart from freezer and line dough with parchment paper and fill with pie weights. Place tart pan on a baking sheet and bake dough for 25 minutes. While baking, make filling (recipe below).
- Remove tart pan from oven and remove parchment and weights. Turn oven down to 325 F (170 C).
- To make FILLING:In a metal bowl, combine whipping cream, milk, chocolate, sugar, salt, vanilla extract and Frangelico. Set bowl over a pot of simmering water and let sit until chocolate has melted, about 10 minutes. Whisk to combine. If chocolate is not fully melted, let mixture melt for another 5 minutes.
- Remove bowl from heat and wipe bottom of bowl. Add ¼ the chocolate mixture to eggs and mix. Add tempered eggs to chocolate and whisk until combined. Pour chocolate filling into tart shell and bake for 15 to 20 minutes, or until filling is just set. Set tart aside to cool at room temperature.
- Once tart is cool, garnish with berries and crushed hazelnuts.
Drink Pairings
CHERRY TOMATO AND CHERRY COBBLER
Ingredients
Serves 4
3 cups (750 ml) pitted fresh or frozen cherries
1½ cups (375 ml) cherry tomatoes
1 cup (250 ml) granulated sugar, divided
2 tbsp (30 ml) cornstarch
½ tsp (2 ml) salt, divided
1 cup (250 ml) all-purpose flour
1 tsp (5 ml) baking powder
1 tsp (5 ml) finely grated lemon zest
¼ cup (60 ml) chilled unsalted butter, cut into large cubes
½ cup (125 ml) whipping cream
¼ cup (60 ml) toasted sliced almonds, for garnish
icing sugar, for garnish
Instructions
- Preheat oven to 400 F (200 C). Butter four 4-in (10 cm) ramekins and set aside.
- In a large bowl, toss together cherries, tomatoes, ½ cup (125 ml) sugar, cornstarch and ¼ tsp (1 ml) salt. Divide evenly among ramekins.
- In another large bowl, whisk together remaining ½ cup (125 ml) sugar, ¼ tsp (1 ml) salt, flour, baking powder and lemon zest. Add butter and using fingers, rub butter into flour until pea sized crumbs form. Pour in whipping cream and stir with a fork until a shaggy dough forms. Using a spoon, evenly dollop dough over fruit in ramekins. Place ramekins on a baking tray and transfer to oven, bake until topping is golden brown and filling is bubbling, about 20 minutes. Transfer to a wire rack and let cool for 5 minutes before serving. Garnish with a sprinkling of toasted almonds and a dusting of icing sugar.
Drink Pairings
YOGURT TART WITH FRESH CITRUS SALAD
Ingredients
Serves 10
1¼ cups (310 ml) all-purpose flour
½ cup (125 ml) slivered blanched almonds
¾ cup (175 ml) granulated sugar, divided
¼ tsp (1 ml) salt
½ cup (125 ml) cold unsalted butter, cut into large chunks
1½ tsp (7 ml) vanilla extract, divided
6 tbsp + 1 tsp (90 + 5 ml) cold water, divided
½ cup (125 ml) granulated sugar
1 star anise
1 cinnamon stick
2 green cardamom pods, crushed
½ cup (125 ml) orange juice
1 tbsp (15 ml) powdered gelatin
¼ cup (60 ml) light coloured honey, such as wildflower
1½ cups (375 ml) natural Greek yogurt
2 to 3 medium oranges
Instructions
- To make crust: in a food processor, blend flour, almonds, ¼ cup (60 ml) sugar and salt until nuts are finely ground. Add butter and pulse until mixture resembles coarse meal. Pulse in ½ tsp (2 ml) vanilla extract and 1 tbsp + 1 tsp (20 ml) water to form moist clumps. Press evenly into a 9-in (23 cm) tart pan with a removable base. Freeze for 30 minutes.
- While crust is freezing, preheat oven to 375 F (190 C).
- Bake crust until golden brown, about 20 minutes. Press any puffed up sections back into tin. Set aside to cool completely on a wire rack.
- While crust is cooling prepare spiced syrup. In a small saucepan over medium-high heat, stir together remaining ½ cup (125 ml) sugar, 5 tbsp (75 ml) water, star anise, cinnamon stick and crushed cardamom pods. Simmer until all the sugar has dissolved. Remove saucepan from heat and cool completely at room temperature.
- Once crust is cooled, prepare filling. In a small saucepan, stir together orange juice and gelatin. Set aside for 5 minutes. Place gelatin mixture over medium heat and stir in honey. Once gelatin is completely dissolved transfer to a bowl and whisk in yogurt and remaining 1 tsp (5 ml) vanilla extract. Pour filling into completely cooled crust and refrigerate for at least 1 hour, up to overnight.
- With a knife, cut away peel and pith from oranges before cutting into slices. Just before serving, arrange orange slices over set yogurt filling and brush with spiced syrup.
Drink Pairings
ADULT GRAPEFRUIT, BASIL AND VODKA POPSICLES
Ingredients
Serves 10 popsicles
1 cup (250 ml) granulated sugar
1 cup (250 ml) water
6 large basil leaves, plus extra
½ vanilla bean, split in half
1½ cups (375 ml) white grapefruit juice
¼ cup (60 ml) vodka (or substitute additional white grapefruit juice)
2 to 3 red grapefruits
Instructions
- In a medium saucepan over medium-high heat, stir together sugar and water. Simmer until all the sugar has dissolved. Remove saucepan from heat and stir in 6 basil leaves and vanilla bean. Set aside until cooled at room temperature.
- While simple syrup is cooling, cut away rind and white membrane from outside of each grapefruit. Working with 1 grapefruit at a time, cut out segments between white pith so that you are left with a grapefruit segment free from any pith. Once both grapefruits have been broken down into segments, cut each segment into 3 or 4 pieces.
- Strain basil-vanilla simple syrup into a pitcher and discard remaining solids. Julienne another 2 or 3 basil leaves, if desired, and stir into syrup along with white grapefruit juice and vodka until well combined.
- Fill popsicle moulds ¾ full with grapefruit juice mixture. Add a couple of grapefruit pieces to each mould, pushing down to submerge them. Freeze popsicles for about 45 minutes before adding popsicle sticks. Freeze until frozen solid, about 6 to 8 hours. Unmould popsicles and enjoy.