Daily Vitamin “c” Recipe

Time15m

Serves2

freshly squeezed orange + grapefruit juices

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Ingredients

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1
Wash and room temperature
Rinse the oranges and grapefruit under cool running water. Pat dry. If your citrus is cold from the refrigerator, let it sit at room temperature for 10–15 minutes to maximize juice yield.
2
Roll to loosen juices
On a countertop, press each citrus fruit firmly with the palm of your hand and roll it back and forth to soften the segments and release juices.
3
Cut
Using a sharp knife, slice each orange and the grapefruit crosswise in half.

4
Extract juice
Using a handheld or electric citrus juicer, press and rotate each half to extract juice into a measuring cup or pitcher. Juice both halves of the 2 oranges and both halves of the grapefruit halves (total 3 fruits). Aim for approximately 12–14 fl oz (350–420 ml) of combined juice. Strain through a fine mesh sieve into the pitcher if you prefer pulp-free juice; skip straining if you like pulp.
5
Adjust and chill
Taste the combined orange–grapefruit juice. If it's too tart or bitter, stir in up to 1 tsp honey or agave until dissolved. Add the 1 tablespoon cold water only if the juice is very concentrated or you prefer a slightly lighter mouthfeel. If using, add a tiny pinch (1/4 tsp) of sea salt to round flavors.

6
Assemble
Fill a serving glass with 3–4 ice cubes if desired. Pour the freshly squeezed citrus blend over the ice. Stir gently to combine.
7
Garnish and present
Float a thin slice of orange or grapefruit on the drink and add a mint leaf for aroma. Serve immediately to preserve the vitamin C content and freshness.