Pink Grapefruit Oil
October 30, 2024 by Kimberly
This bright, zesty oil brings a burst of citrusy sunshine to any dish! Imagine the fresh, tangy flavor that instantly lifts salads, dressings, or seafood with a unique, refreshing twist.
60 MINUTES
ADVANCED
VEGAN
INT.
40 PER TSP
SWEET
TANGY
MICHELIN
OIL
ALL YEAR
ABOUT THE RECIPE
There’s something so fun and fresh about adding a homemade twist to your meals, and this grapefruit-infused oil is all that and more. Imagine splashing this bright, citrusy oil over salads, seafood, or roasted veggies – it’s an instant flavor boost that’s both refreshing and light. It’s one of those recipes that feels fancy without the fuss. You’ll want to keep this one handy in the kitchen!
How to serve
This citrus-infused oil is super versatile! Drizzle it over a crisp salad for a fresh, tangy kick, or use it as a base for marinades that need a fruity pop. It’s fantastic over grilled fish or shrimp, adding a lively twist to each bite. Try mixing it with a bit of vinegar and herbs to make a standout dressing that’s as vibrant as it is delicious. It’s perfect for those dishes where you need a little something to bring it all together! But if you really want to bring it to the next level, you’ve got to try it in this Pink Grapefruit Cardamom Chutney!
How to store
Store this oil in a sealed glass jar or oil bottle in the fridge, where it’ll keep for about one week. Give it a good shake before each use to keep the flavor fresh.
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Pink Grapefruit Oil
- Total Time: 60 min
- Yield: 1 cup / 250 ml 1x
Description
Ingredients
- 1 pink grapefruit
- 250 milliliters avocado oil
Instructions
- Zest the grapefruit, making sure no white pith is attached. Separate the grapefruit flesh from the white skin. Discard the white skin, and add the zest and flesh to the blender. Pour in the oil. Blend on the highest setting until only tiny pieces of the grapefruit are visible.
- Pour the mixture from the blender into a medium-sized pot and heat it over medium heat to a temperature of about 102°-103°C (215°-217°F), and maintain this temperature for the next 30 minutes. Stir occasionally, making sure the temperature remains steady and nothing gets burned.
- Prepare a bowl large enough to fit a medium-sized pot, and fill it with cold water and a handful of ice cubes. Also, hang a fine sieve strainer over one medium-sized bowl and another fine sieve strainer, with a coffee filter inside it, over another medium-sized bowl.
- Now, place the pot in the ice water and stir to cool the oil quickly. Once the oil is almost cold, remove the pot from the water and let it sit for about 20 minutes so that the oil gets more infused.
- After the 20 minutes, pour the oil into the prepared fine sieve to catch the coarse particles.
- Then, pour the oil into the second sieve, which is equipped with a coffee filter, to catch the remaining finer particles.
- Allow the oil to drip through for about 1 hour or maybe less depending on how many remaining particles are in the coffee filter. Once all the oil has passed through the coffee filter, transfer the collected amount of oil into an oil bottle. Store in the refrigerator for up to 1-2 weeks.
- Prep Time: 10 min
- Passive Time: 20 min
- Cook Time: 30 min
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