Sex and the Kitchen is the personal website of San Francisco chef Andrea Froncillo. Andrea celebrates romance and cooking, encouraging you to slow down and enjoy life’s pleasures - from the foods and flavors that surround you…to the lover you embrace.


After polishing off lobster carbonara and lamb tenderloin, your palate needs something cool and refreshing! This colorful, tangy-sweet fruit combination is just the thing to get you in the mood for the cheese course.

Ingredients: Print Ingredients

• 1 dozen kumquats (preferably organic), rinsed and dried
• 1/2 pound organic green grapes, rinsed and dried
• 1 lime
• 3 teaspoons sugar
• Several sprigs of mint


In a heavy pint glass, muddle the mint with the sugar; cut the lime in half and squeeze each half into the glass with a citrus squeezer.

Place the grapes and kumquats into a freezer-safe container. Pour the lime-mint syrup over the top and toss several times to coat the fruit completely. Cover the bowl and place in the freezer for 30 minutes to 2 hours, or until the fruit is partially or completely frozen.

Remove the fruit from the freezer 5 minutes before serving and place into a small, decorative bowl. Try feeding them to each other!

How To Serve:

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