3 c freshly squeezed red grapefruit juice (7 grapefruit)
1 � c water
2/3 c sugar
2 large sprigs rosemary
1/3 cup Vodka
1 � tsp Rosemary, chopped finely
Pour 2 � c grapefruit juice into 2 ice cube trays; freeze until firm. Cover and chill remaining juice. Stir together water, sugar and 2 rosemary sprigs in a saucepan, bring to a boil. Cover, reduce heat and simmer10 minutes. Remove from heat, discard rosemary sprigs. Chill syrup.
Process frozen juice cubes, remaining 1/2c grapefruit juice, rosemary syrup, vodka if desired, and chopped rosemary in a five cup blender for 10 seconds or until slushy. Serve in sugar rimmed glasses and garnish if desired.
Blue Cheese and Rosemary Pan Sauce
1 tbsp Butter
1 Shallot, chopped
4 oz White Wine
6 oz Heavy Cream
� cup Blue Cheese
2 tbsp Rosemary, chopped
Salt and pepper to taste
After pan grilling steak and steak is removed and resting covered lightly with foil. Place roasting pan over burner on medium heat and add shallot to drippings. Cook shallot for 1 minute and add wine. Scrape up bits from the roast and add rest of ingredients except salt and pepper. Reduce cream until coats the back of spoon (about 4 minutes) stirring occasionally. Season sauce with salt and pepper.