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Mini Cookies with Grapefruit Filling and Grapefruit Lemonade

Kymberly Meady makes Mini Cookies with Grapefruit Filling and Grapefruit Lemonade
Mini Cookies with Grapefruit Filling
8 oz. cream cheese, softened
½ Texas Rio Star Grapefruit, sectioned
2 Tbsp. grapefruit zest
1 box vanilla wafer cookies

1. Combine cream cheese, grapefruit sections and zest, then best until smooth and of a spreading consistency.
2. Spread a small spoonful of cream cheese mixture on flat side of one wafer, and top with an additional wafer.
3. For softer cookies, cover and place in refrigerator for 1 hour.

Rio Star Grapefruit Lemonade 
Makes 12 servings
1 cup sugar
2½ cups freshly squeezed lemon juice
(14 lemons)
2 cups freshly squeezed Texas Rio Star Grapefruit juice
(3 large grapefruit)
1 grapefruit cut into thin round halves for garnish

Prepare an ice bath. Combine the sugar and 2 cups water in a medium saucepan.
Stir well and set over medium-high heat. Bring to a boil and cook, stirring occasionally, until all of the sugar has dissolved. About 10 minutes.
Pour the sugar syrup into a medium bowl and set the bowl in the ice bath to cool. Syrup should yield 2 ½ cups.
When ready to serve the beverage, combine the lemon juice, grapefruit juice, and the sugar syrup in a medium pitcher.
Add the grapefruit garnish and fill with ice cubes.
Serve immediately.
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