If you’re ever in need of a fail-safe recipe for brunch, look no further. I needed something fruity for Christmas brunch but didn’t want to depend too highly on non-winter fruit, so I figured citrus would be the safe bet! I found this recipe in one of my Rachel Ray cooking books, and figured that with a slight modification, it would work perfectly for an easy preparation that morning. Imagine my surprise when it not only turned out to be good… but rather amazingly delicious… and the perfect companion to the cinnamon buns & quiche (those recipes to come!).
- 1 shots of gin (her recipe calls for 3… but the pregnant lady erred on the small side instead) – I highly recommend Tanqueray Rangpur for the added citrus zest
- 3 cups of clementine orange sections (or mandarins if you don’t have clementines)
- 1-quart jar grapefruit sections (available in refrigerated section of market), drained
- 2 tablespoons finely chopped fresh mint leaves
- 2 teaspoons lemon zest
Combine everything in a serving bowl, and either place it on the table to be gobbled up, or refrigerate it for up to a few hours!
And that’s it! Seriously, the hardest part was probably peeling a couple of stubborn clementines! I know this is going to be a brunch staple for a long time to come!.