Florida Citrus Commission Recipes

Florida Citrus Commission Recipes

Alaskan Cooler

Place an unopened can of grapefruit sections in the freezing compartment of the refrigerator. Freeze until solid. Place under running water to loosen slightly. Cut both ends from the can of frozen sections, push out of the can. Cut lengthwise into quarters. Place each quarter in a tall glass. Fill with chilled grapefruit juice. Garnish with lime slices and mint. 

Yield 4 servings. 


Orange Blossom Punch

3 cups sugar
3 cups water
6 cups grapefruit juice
6 cups orange juice
1 1/2 cups lime juice
1 1/2 quarts ginger ale

Combine sugar and water; heat and stir until sugar is dissolved. Bring to a boil, let boil 5 minutes without stirring; chill. Add juices, ginger ale; pour over ice. 

Yield 50 servings. 


Frozen Ice Ring

Fill 5 cup ring mold with water. Float fresh orange blossoms, small green leaves or other small blossoms and small fruit in the water and freeze. A similar arrangement can also be made in an ice tray. Quickly run under water to unmold. Float in a citrus punch. 


Grapefruit Cobbler

2 cans (1 pound each) grapefruit sections
1/2 cup firmly packed brown sugar
3 tablespoons flour
2 tablespoons butter or margarine
1 1/2 cups prepared biscuit mix
2 tablespoons sugar
3/4 cup milk
6 tablespoons melted butter

Place grapefruit sections with syrup in dish approximately 11x7x1-1/2 inches. Combine sugar and flour, sprinkle over fruit; dot with butter. Bake in a moderate oven (375-degrees) 15 minutes. While fruit is being heated, mix together biscuit mix and sugar. Combine milk and butter; stir into biscuit mix to form a soft dough. Remove baking dish from the oven. Roll dough approximately 1/2 inch thick. Cut into rounds or diamonds. Arrange on hot fruit mixture. Bake 15 to 20 minutes longer. 

Yield 6 to 8 servings. 


Grapefruit Alaska

3 grapefruits
1/8 teaspoon salt
3 egg whites
6 tablespoons sugar
1/2 teaspoon vanilla
1 pint vanilla ice cream

Cut grapefruits in half; core; cutting out more of the center than usual. Cut around each section with a sharp knife and sprinkle lightly with sugar. Chill thoroughly. When ready to serve, preheat oven to very hot (500-degrees). Add salt to egg whites and beat until stiff; gradually add sugar and beat until very stiff. Add vanilla; reserve. Remove grapefruit halves from refrigerator; place spoonful ice cream in the center of each half. Cover with meringue. Place in the preheated oven until lightly browned, about 1 minute. 

Yield 6 servings. 



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