Recipe courtesy of Melissa Murphy
Show: Chef Du Jour
Episode: Melissa Murphy
Total:
10 min
Active:
5 min
Yield:
2 servings
Level:
None

Ingredients

Directions

Using a very sharp knife, peel the grapefruit and oranges, discarding the skins (be sure to remove all of the white pith). Slice the fruit into 1/4-inch rounds, removing pits as you go. Set aside in a medium non-reactive bowl.

In a medium non-reactive pan, combine the water, sugar, lemon juice. Scrape the seeds from the vanilla bean and add the seeds and bean to the liquid. Bring to a gentle simmer for 5 minutes. Thinly slice 6 of the basil leaves and toss over the citrus rounds.

Remove liquid from heat and strain over the citrus and basil. Refrigerate until chilled.

Serve the chilled fruit and liquid over lemon sorbet or vanilla ice cream. Garnish with fresh basil.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

Basil Pesto

Recipe courtesy of Food Network Kitchen

Orange Sweet Rolls

Recipe courtesy of Ree Drummond

Corn and Black Bean Salad with Basil-Lime Vinaigrette

Recipe courtesy of Giada De Laurentiis

Grilled Tuna With Basil Pesto

Recipe courtesy of Giada De Laurentiis

Chocolate Orange Cake

Recipe courtesy of Trisha Yearwood

Mini Orange Chocolate Chunk Cake

Recipe courtesy of Ina Garten

Sweet Potato-Chicken Hash with Poached Eggs with Green Chile Hollandaise

Recipe courtesy of Bobby Flay

Grilled Corn and Tomato-Sweet Onion Salad with Fresh Basil Dressing and Crumbled Blue Cheese

Recipe courtesy of Bobby Flay

Grilled Pork Tenderloin with Guava Glaze and Orange-Habanero Mojo

Recipe courtesy of Bobby Flay

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking