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!

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Comments

  • I'm not usually a big juice fan, but I love ginger, which makes me think I would enjoy this one. And I love cafe food, so I'm looking forward to seeing what you make from that cookbook! I could always use more sandwich ideas.

    Jen
  • I love this cookbook and recently gave it to my son's preschool teacher who introduced many new tastes to his classmates tastebuds. The cucumber kohlrabi salad was one he told her about that he loved! We just ate the cod in tomato water last night. I like addition of artichokes in mine. I also like flounder more so than cod. The carrott salad with pumpkin seeds is also in rotation here. I have over a dozen grapefruits that have been begging for attention now I have a new use! Thank you!

    Sonya
  • This sounds like such fun! My brother visited this weekend from Phoenix...he has citrus trees and brought us fresh grapfruit from his trees...we are in cold Ohio...so now I know what I can use it for!!

    teresa s
  • I love grapefruit and this looks so refreshing, I must try it this weekend, it's getting warm in L.A.

    Ciao Florentina
  • I was lucky enough to work as a chef in the Rose Bakery three years ago. In winter I'd arrive at 6am and leave at 6pm, entirely missing the sun. It was a lonely time, but it was incredibly creative and my first chance, as a chef, to really develop my own style. Every day we'd approach the menu anew, inspired by whatever organic vegetables arrived the day before. I miss it. And the freshly made juice Joel would bring me after doing 190 covers for breakfast.

    the good soup
  • Oh, nothing stung more than seeing all that citrus on your carerra marble countertop. Yikes! Juice looks good, will try it, but will be preparing on my wood cutting board.

    McKenzie Ward
  • Reminds me of freshly squeezed sugarcane juice with crushed ginger and lime :) Love that. Love this too.

    Janani
  • First, let me say that I love that first image of the grapefruit. This juice sounds amazing, I feel like I can taste it already, and I want it. Just what we need at this time of year to clean out the cobwebs. I'm so making it.

    Joanna @ Finding Shibusa
  • Oooh, I love the sound of this juice - ginger and grapefruit are 2 of my favorite flavours and perfect for winter too. I look forward to hearing more from this cookbook!

    kickpleat
  • Kristina, I'm right on the same page with you! The first thing I thought of, besides YUM! was: How great would that be with some lovely, aged gold rum? Or tequila? I like to make up some ginger-infused simple syrup that I keep in the fridge to mix with interesting juice blends (with or without alcohol!) Thanks for sharing this, Heidi!

    Kandis
  • Grapefruit, lime and ginger are such complementary flavors, I'm going to add this to my list of regulars - what a great way to start off the day. Thank you for sharing and I'll look forward to more wonderful recipes from Rose Bakery (and of course I always love yours!). Looking forward to the new book, congrats!

    Kelly
  • I've followed you for a very long time, Heidi, and have been routinely inspired by your ways with food. I was moved to leave a comment today because the Rose Bakery has been core to many lovely meals made special. Your personal mission has now become my own: I'm making this juice today. Thanks. Love what you do.

    Riki
  • This juice looks wonderfully refreshing. And I love the idea of focusing on one cookbook. I tend to do that naturally, I go on binges with one book until I get the next! How fun!

    Katie@Cozydelicious
  • I am going to my kitchen to make this. RIGHT NOW!!!

    NotThatMartha
  • This is great! I always say I'm not a juice person, but the truth is I'm just looking for an interesting, fresh flavor and something that won't be full of sugar. I wonder how this would taste with some coconut juice...?

    Katy
  • I love all citrus fruits, so this drink left me puckering with excitement.. Btw, the idea of cooking from just one cookbook sounds very interesting. I'll be tuning in.

    Marysol
  • One of the things I forgot to add was that I suspect it would make a beautiful slushy - pureed with a bunch of ice in a blender. Boozy or not...

    Heidi
  • Heidi, I love this recipe. My grandmother makes a similar juice - though she makes it hot - as a cure to a head cold or bad throat :)

    Suki
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