Citrus Mandala Juice Recipe

Wash and halve

Rinse all citrus under cool water, scrub the skins gently to remove any wax or dirt. Pat dry. Cut the navel oranges, blood orange, grapefruit, tangerines, lemon, and lime in half crosswise.

Segment for color (optional)

If you want a clearer juice and pretty mandala presentation, segment one orange or the blood orange and one tangerine over a bowl to catch juices and reserve the peel-free segments for garnish. Otherwise proceed to juicing.

Juice citrus

Using a citrus reamer or juicer, juice all halved fruit into a large bowl or pitcher. Press and rotate each half thoroughly to extract as much juice as possible. You should yield roughly 24–28 fl oz (700–830 ml) of fresh citrus juice depending on fruit size.

Strain (optional)

For a silkier juice, pour the extracted juice through a fine-mesh sieve into a clean pitcher to remove pulp and seeds. Leave some pulp if you prefer body and texture.

Combine sweetener and salt

Whisk the honey (or agave) and optional simple syrup into the warmish juice until dissolved. If the juice is cold and honey is slow to dissolve, stir vigorously or warm the honey slightly before adding. Add the pinch of sea salt to enhance flavor and whisk again.

Add aromatics

Lightly bruise the mint leaves by clapping them between your palms or gently muddling in a spoon to release aroma. Add the mint to the pitcher and stir once. Let sit for 5–10 minutes to infuse while you prepare glassware.

Assemble drinks

Fill two tall glasses with 1 cup of ice each (approx. 1 cup per serving if serving 2). Pour the citrus juice into the glasses, dividing evenly. If you prefer a sparkling finish, top each glass with about 60 ml of chilled sparkling water and stir gently once.

Garnish and serve

Float thin citrus wheels or the reserved segments on top of each glass and tuck a mint sprig into each drink. Serve immediately while chilled.