Before you hit those long holiday shopping lines, take a shot!
As a kid, I loathed pulp in my orange juice. Whether store-bought or fresh from my Florida grandmother’s juicer, my juice had first to be poured through a fine-mesh sieve so that those little chewy bits that interfered (I believed) with juice’s drinkability never touched my lips.
What did I know? Apparently nothing about the best parts of fresh-squeezed juice from jewel-toned and perfectly ripe citrus: good flavor and good health. These days, I prefer my orange and grapefruit juices less refined: the more pulp the better.
In this simple recipe from Raw Energy in a Glass, the new book by Stephanie Tourles, a quartet of citrus mingles with a hint of natural sweetener and a pinch of salt. The result? A delicious winter beverage that treats you well, whether you take it strained or full of pulp. It’ll even put that soon-to-arrive holiday fruit basket bounty to good use. No fancy equipment or ingredients necessary!
Shot of Citrus Punch
This is the perfect winter beverage to enjoy when citrus fruits are at their most succulent. It’s a tantalizingly fragrant, sweet-tart, pinkish-orange explosion of vitamin C! Great for breakfast or any time you need a shot of energy that’s both powerful and tasty.
Yield: 2 servings
- 1 medium grapefruit
- 1 medium orange, tangerine, or tangelo
- 1 medium lime
- 1 medium lemon
- 1 tablespoon raw honey, raw agave nectar, or maple syrup
- Pinch of sea salt (optional)
- Cut the grapefruit, orange, lime, and lemon into halves and juice with a manual or electric juicer; strain out the seeds.
- Vigorously stir the honey and salt, if desired, into the juice until thoroughly blended.
- Serve immediately, complete with all of the fiber, as I do, or strain through a mesh strainer to yield a more clarified beverage. Mix with a splash of carbonated water to make a naturally yummy sparkling soda.
A good source of: antioxidants, vitamin C, folic acid, potassium, natural sugars, and fiber (if you don’t strain it out)