In the Northeast, eating in season has such urgency in the summer that in the winter it’s easy to forget that there are things that are at their best when we’re the coldest, even if they’re not right in our backyards.
I paired a pink grapefruit with hibiscus to help retain the pretty color in my final product. My egg yolks were super orange and I still ended up with a rosy curd: success! Hibiscus is known by many names and has cultural and medicinal uses all over the world. Here it provides color and little extra sour kick. In addition to being a lovely hue, I was happy that the curd retained a very slight bit of the grapefruit’s bitterness.
Grapefruit Hibiscus Curd
- 1/2 cup (plus a bit more) freshly squeezed pink grapefruit juice (about 1 grapefruit)
- 1 T dried, chopped hibiscus flowers
- 1/3 cup sugar
- 2 egg yolks
- 2 eggs
- pinch salt
- 6 T butter, cut into about 1 T pieces
- Squeeze 1/2 cup of grapefruit juice and reserve any extra. I had an average size grapefruit and it gave me just enough juice for the recipe.
- Pour the 1/2 cup of grapefruit juice into a small saucepan. Add the hibiscus flowers and heat over low until it’s just warm to the touch (just a couple minutes).
- Remove from heat and allow to steep for 5 minutes.
- Strain through a fine mesh sieve, pressing the hibiscus flowers to extract as much liquid as possible.
- Measure the resulting liquid and add additional grapefruit juice if necessary to make 1/2 cup.
- Follow steps 1-5 in David Lebovitz’s Lemon Curd Recipe replacing lemon juice with the infused grapefruit juice.