Sunday, 2 June 2013


Grapefruit and lemon crush

“Just how long are you away for?” asked Teen V for the third time in as many minutes, “and when are you getting back?”

I was surprised by the interest Teen V was taking in our plans to attend a friend’s book launch, but then the penny dropped, a complicated social web was being planned around us going away.  

So whilst whist we were busy sipping fizz and generally mooching around Teen V was entertaining her friends. Post Glandular Fever she is still being careful and so had made a grapefruit crush cocktail for them all, inspired by the Guardian food section picnic section a few weeks ago.

Grapefruit and lemons ready to juice

For all of you interested in the history and pageantry of this country the launch was for a book called, KEEPERS which is an excellent record of Britain.

The Ancient Officers of Britain

produced by Alistair Bruce, Julian Calder and Mark Cator, documents all the ancient offices held by people in the Nation and is superbly theatrical and wonderfully  British.
It has a dramatic portrait of the Queen in crown and cloak amongst the heathers in the highlands of Scotland on the front cover that caused quite a stir last week when it was released to coincide with the 60th Anniversary of her coronation!

If you are interested here is a link to their website-

Pre the launch we nipped into Orso for a sneaky Bellini. As much as I adore a Bellini I was taken by the grapefruit and campari cocktail. It made me think how easy it would be to adapt the grapefruit crush drink that Teen V has got hooked on.

 I wouldn’t normally post a drink recipe however this is worthy as it is both healthy and delicious. It works on its own, or with fizzy water for a non alcoholic cocktail or even with a dash of proseccio for an alternative cocktail. Perfect to for a summer evening gathering or a long lazy breakfast- depending what you put with it!!

Grapefruit crush with a sprig of mint


Makes around 1 litre
Takes a few minutes to prepare


Juice of 2 pink grapefruits
Juice on 1 lemon
¾ litre of fizzy or still water- or proseccio
3-4 tbsp honey
Handful of mint leaves
Crushed ice
A few mint leaves to decorate with.


1.     Cut in half, then juice all the fruit collecting it in a big jug. Stir in the honey and mix until dissolved.
2.     Add the mint leaves and ice cubes then you can serve as a thick smoothie like drink straight away, or mix with fizzy water for a long refreshing summer drink, or for a more alcoholic version pour half a glass full of the grapefruit drink and top up with cava, proseccio or champagne.

The recipe was from a tasty love story a lovely blog I have just discovered and featured in the Guardian Cook section

a few weeks ago.

So thank you a tasty love story this is delicious.