Citrussmack Recipes

CITRUS-GRAPE SMASH COCKTAIL

Citrus-Grape Smash Cocktail image

Provided by Valerie Bertinelli

Time 5m

Yield 1 cocktail

Number Of Ingredients 6

Ingredients

1 ounce freshly squeezed lemon juice
1/2 ounce agave syrup
5 large seedless green grapes
2 sprigs fresh mint, plus more for garnish (optional)
2 ounces vodka
Ice cubes for serving

Steps:

Add lemon juice, agave, grapes and mint springs to a cocktail shaker. Muddle everything together with a muddler or the base of a wooden spoon until the grapes have released their liquid and the mint is fragrant, about 10 seconds. Add in the vodka and fill the shaker with ice. Place the top on and shake vigorously for 10 to 15 seconds.
Fill an 8- to 12-ounce glass with ice and strain the cocktail into the glass. Garnish with mint, if using, and serve.

CITRUS CHIPS

Citrus Chips image

Say hello to your new favorite healthy snack. Baked low and slow, these citrus crisps taste like sunshine.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 4h10m

Number Of Ingredients 1

Ingredients

4 large oranges, such as Cara Cara, navel, or blood oranges, cut into 1/8-inch-thick slices, seeds removed

Steps:

Preheat oven to 175 degrees. Line 2 rimmed baking sheets with wire racks. Arrange orange slices over racks in a single even layer. Bake, rotating sheets every 2 hours, until chips are shrunken and dry, 4 to 6 hours. Let cool completely. (They will crisp as they cool.) Store in an airtight container at room temperature up to 1 month.

MOROCCAN CITRUS FRUIT SALAD

Moroccan Citrus Fruit Salad image

Summer is the perfect time for this healthy dessert salad! Choose ripe and heavy fruit for the best results. Salad needs to marinate for at least two hours for best results, so plan accordingly.

Provided by NcMysteryShopper

Categories Dessert

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 navel oranges
2 pink grapefruit
3/4 cup fresh orange juice
3 tablespoons orange flower water
2 tablespoons honey
1 vanilla bean, halved lengthwise and seeds scraped
1/2 teaspoon cinnamon
1 small mint leaf, garnish

Steps:

Peel oranges and grapefruits and remove pith. Cut in between membranes to release fruit sections into a bowl.
Squeeze juice from leftover membranes into a small bowl.
Add orange juice, orange flower water, honey, vanilla bean seeds and cinnamon to the bowl of membrane juice and whisk.
Strain juice over fruit and refrigerate for at least 2 hours or overnight.
Garnish with mint leaves and serve.

Nutrition Facts : Calories 173.9, Fat 0.5, SaturatedFat 0.1, Sodium 2.4, Carbohydrate 44.4, Fiber 5.3, Sugar 32.9, Protein 2.6

CITRUS MARMALADE

Citrus marmalade image

Have some citrus fruits threatening to go soft in your fruit bowl? Make a zingy marmalade - as well as spreading it on your toast, it makes a lovely gift

Provided by Liberty Mendez

Categories Condiment

Time 3h55m

Yield Makes 6 x 455ml jars

Number Of Ingredients 2

Ingredients

1kg unwaxed citrus fruit (we used a mixture of grapefruit, lemons and limes)
2.25kg granulated sugar

Steps:

Chill a saucer in the freezer, ready for checking the setting point of your jam later. Wash the citrus fruits and remove the top parts that were attached to the stalks.
Put the whole citrus fruits in a large saucepan with 2½ litres of cold water. Bring to the boil, then cover the pan and simmer for 2 hrs 30 mins, or until the skins can be pierced easily with a small knife.
Use a slotted spoon to scoop the fruits out of the liquid and set aside to cool for at least 10-15 mins. Measure out 1.5 litres of the liquor and pour it back into the pan. If you don't have enough, top up with water.
Halve the citrus fruits, remove the pips and set aside. Cut the peel and flesh into thin 0.2 cm strips (depending on how thick-cut you would like it to be). Tip all of the flesh and skin, along with any juices, back into the pan with the liquid. Put the pips in a small piece of muslin and tie up with string. Add this to the pan as well, which will help the setting process.
Tip in the sugar and bring to the boil, stirring frequently. Continue to boil rapidly for 45-50 mins - it should reach 105C. Test the setting point by dropping a little marmalade onto the chilled saucer, allowing it to cool for 1 min, then push gently with your finger. If it crinkles, it has reached the setting point. If it doesn't, continue to boil and check again after 5-10 mins.
Leave the marmalade to cool in the pan for 10-15 mins, then carefully scoop out the muslin bag using a slotted spoon. Gently stir the marmalade in one direction to disperse any air bubbles, then pour into sterilised jars and seal with a lid. Find out how to sterilise jars. Will keep for up to a year.

Nutrition Facts : Calories 46 calories, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 0.4 grams fiber

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