Lime, Grapefruit and Ginger Juice

Lime, Grapefruit and Ginger Juice Recipe

I wanted to let you know that a few of us are going to focus on cooking from Breakfast, Lunch, Tea: The Many Little Meals of Rose Bakery over the next two months. I've always liked the idea of cooking from one book for an extended time period, and we've been doing that lately. We did - Moro East last, and The Essential New York Times Cookbook before that. The more the merrier, we'd love to have you join us. To kick things off I decided to start with this beauty - a lovely yellow, citrus-centric Lime, Grapefruit and Ginger Juice.

Grapefruit Juice

It's still citrus season here in San Francisco, and this is a great way to use up a couple ruby red grapefruits. I don't really do the smoothie thing much these days, but I do love a good fruit juice blend. If you're looking for a jolt something bright, invigorating, spicy and citrusy - this is just the thing. It's a pick-me-up minus the caffeine. You steep grated ginger in a bit of sugared water, and then strain it into a lime & grapefruit juice blend. I like to sip it out of a tiny cordial glass with a big ice cube or mix it with sparkling water as an afternoon refresher. It has a good amount of kick, and you can feel it going down - in a good way.

Grapefruit Juice

I suspect there will be plenty of other recipes to discover in this cookbook. So please, feel free to join us. I think this is going to be a fun one to cook from. As I mention on the site, cafe classics are well-represented - scones, smoothies, multiple granolas, soups, salads, and sandwiches. But one of the things I appreciate about this book is the inclusion of recipes that feature natural sweeteners, and slightly off-beat whole grains and flours (quinoa / millet). The book includes many vegetarian recipes, quite a number of vegan recipes, gluten-free recipes, etc. Clearly this is a thoughtful compilation of recipes meant to be crowd-pleasers.

Lime, Grapefruit and Ginger Juice

This juice is quite strong - but invigorating! You can make it more/less sweet, to your tastes. And you can mix it with more/less water sparkling water, also to taste. You can also double the recipe if you need to use up more citrus. The juice freezes well in baggies or ice cube trays. I typically use ruby red grapefruits here.

3 tablespoons natural cane sugar
2 tablespoons ginger, peeled then grated
1 cup / 240 ml water

very scant 1/2 cup / 95 ml fresh lime juice - 2 juicy limes
1 1/3 cups / 310 ml fresh grapefruit juice - 2 juicy grapefruits

In a small saucepan, over medium heat, stir together the sugar, ginger, and water. Simmer for 5 minutes, transfer to a glass bowl or cup, and place in the freezer for a few minutes to cool.

Strain the ginger into a pitcher along with the lime and grapefruit juices. You can either strain the citrus juices or leave them pulpy, just be sure to catch any seeds before they go in. Stir and taste, if you want a bit more sugar, go for it, but I find this plenty sweet. Serve straight in a tiny chilled glass with ice. Or use a splash to freshen up a glass of sparkling water.

Makes about 2 cups / 1 pint.

Adapted from Breakfast, Lunch, Tea: The Many Little Meals of Rose Bakery


Prep time: 5 minutes - Cook time: 5 minutes

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

Apologies, comments are closed.

Comments

  • The forum sounds like a great idea...I didn't know that it existed! I really like the thought of having a little online community with which to share things, ask questions, and give support! I'm in a bit of a squeeze for free time right now, but as soon as I find some breathing space, I'd love to cook through a book with you and others! Thanks for making this possible!

    Katie
  • This sounds so refreshing. I'm not big on smoothies, so this is right up my alley. I love the idea of infusing ginger in sugar syrup.

    Shaheen {The Purple Foodie}
  • Heidi, This sounds so refreshing! But can you point me to instructions on how to use the reamer? I was considering buying one as I can't find my cut-glass antique juicer, but couldn't figure out how to make it work. Thanks Lee

    Lee
  • I am sure it tastes as good as your pictures portray it. I can not wait to try it, and freeze some for warmer weather. And I am excited to check out your sister site.

    Jessica
  • I LOVE the Rose Bakery cookbook -- it's so beautifully designed and everything I've made from it is delicious. Also, I had a great cocktail on Monday with grapefruit, cava, tequila & rosemary. mm!

    Emily
  • Oh yum! I imagine you could freeze these flavors together in an ice cream maker for an intriguing sorbet.

    Anne Marie
  • Is it wrong that I can't help picturing this mixed with soda water and vodka? Or maybe rum? Maybe tequila? Hard to say which would be more delicious...guess I'll have to test them all :)

    Kristina
  • Wow - I love the library idea! I've been cooking my way through "Plenty" - any chance that will be on the roster soon?

    Jillian
  • Love grapefruit, love ginger - never thought to put the two together with lime but can't wait to try this!

    Cooking with Michele
  • This looks so refreshing and reminds me of summer!

    EatLiveRun
  • Oh yum, my two favorites, grapefruit and ginger. I just got this cookbook about a week ago and now Im really excited to get in the kitchen again.

    Lee
  • Sounds like a great combination of tart, sweet and spicy ingredients!

    sally
  • Yesterday I picked the last of the grapefruits from our tree to make way for the sweet spring blossoms. I haven't yet decided how to use them up but now I know where to start! Thank you for posting this at just the right time.

    Christine (Cook the Story)
  • I first had "ginger juice" at the market in Zanzibar where sugar cane and ginger are freshly juiced and available by the glass. This sounds like a great combination.

    Anna
  • This book sounds right up my alley. If I could make every meal feel like breakfast, I would. This juice sounds like a great mix of tart and sweet.

    brandi @ BranAppetit
  • The citrus-ginger combination sounds invigorating. I've been adding fresh ginger to smoothies lately, and drinking lots of hot lemon-ginger morning elixirs this winter, so this will be great to try next. Looking forward to checking out the 101 library site, too!

    Nancy
  • Comments are closed.

    Apologies, comments are closed.

    More Recipes

    Popular Ingredients