Recipes for Frozen Grapefruit Juice Concentrate

Ingredients

• 1 cup expired frozen grapefruit juice concentrate
• 2 cups ice cubes
• 1/4 cup sugar
• 1/4 cup water
• 1 tablespoon lemon juice
• 1 cup cold water
• Fresh mint leaves for garnish (optional)

Instructions

1. In a small saucepan, combine the sugar and water. Heat over medium heat, stirring occasionally, until the sugar has dissolved. Remove from heat and let it cool.
2. In a blender, combine the expired frozen grapefruit juice concentrate, ice cubes, cooled sugar syrup, lemon juice, and cold water. Blend until smooth.
3. Pour the slush into glasses and garnish with fresh mint leaves if desired. Serve immediately.

Ingredients

• 2 cups frozen grapefruit juice concentrate
• 1 cup water
• 1/4 cup honey
• 1 tablespoon lime juice

Instructions

1. In a blender, combine the frozen grapefruit juice concentrate, water, honey, and lime juice.
2. Blend until smooth and well combined.
3. Pour the mixture into popsicle molds.
4. Insert popsicle sticks into each mold.
5. Freeze for at least 4 hours or until solid.
6. To remove the popsicles from the molds, run warm water over the bottom of the molds.
7. Serve and enjoy!

Ingredients

• 2 boneless, skinless chicken breasts
• 1 cup expired frozen grapefruit juice concentrate
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 2 cloves garlic, minced
• 1/2 teaspoon grated ginger
• Salt and pepper to taste
• 1 tablespoon vegetable oil
• 1 tablespoon cornstarch
• Sesame seeds for garnish (optional)
• Chopped green onions for garnish (optional)

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a small saucepan, combine the expired frozen grapefruit juice concentrate, soy sauce, honey, minced garlic, grated ginger, salt, and pepper. Bring to a simmer over medium heat and cook for 5 minutes, stirring occasionally.
3. In an oven-safe skillet, heat the vegetable oil over medium-high heat. Season the chicken breasts with salt and pepper, then sear them in the skillet for 2-3 minutes on each side until browned.
4. Pour the grapefruit glaze over the chicken breasts in the skillet. Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the chicken is cooked through.
5. While the chicken is baking, mix the cornstarch with 1 tablespoon of water to make a slurry. Remove the skillet from the oven and transfer the chicken to a plate.
6. Place the skillet back on the stovetop over medium heat. Stir in the cornstarch slurry and cook for 2-3 minutes until the sauce thickens.
7. Return the chicken to the skillet and coat it with the thickened grapefruit glaze. Garnish with sesame seeds and chopped green onions if desired. Serve hot.