Florida Cocktail

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Choose medium-sized grapefruit and large juicy oranges. Use the empty grapefruit shells to make pretty serving cups for the fruit cocktail if you like.


  • 2 grapefruit
  • 2 oranges
  • 50 g/2 oz castor sugar
  • 1 teaspoon honey


    Cut the grapefruit in half, loosen the segments and turn out into a basin, squeezing out all the juice from the fruit as well. Slice the oranges in half and prepare in the same manner as the grapefruit, adding the juice of the oranges to the basin.

    Strain the fruit juice into a small saucepan, add the castor sugar and honey and stir over low heat until both sugar and honey have dissolved. Pour this syrup back over the fruit and chill thoroughly for several hours to emphasize the flavours.

    Serve the fruit mixture spooned into four individual serving glasses – for a decorative effect frost the rims first. Run the cut edge of a lemon round the rim of each glass then dip the rim downwards into a saucer of castor sugar. As the rims dry they will turn frosty and white. Do not fill with the fruit mixture until ready to serve as contact with the moist fruit will make the sugary rims damp.