Honey Citrus Cooler Food

CITRUS COOLER

Steps:

• In a large bowl, combine the grapefruit juice, orange juice, lime juice and ginger ale. Serve in two chilled glasses over ice. Garnish with lime and orange slices if desired.

LEMON, LIME, AND ORANGE CITRUS COOLER

Steps:

• Gather the ingredients.
• Squeeze the juice from 5 of the lemons, 3 of the limes and 5 of the oranges; pour into a gallon container.
• Add water and sugar to juices; mix well.
• Thinly slice the remaining orange and lemon and set aside for garnish.
• Chill thoroughly and keep in the refrigerator. Serve on ice with orange and lemon slices.

CITRUS COOLER

Steps:

• Stir 1 cup water and sugar in small saucepan over medium-low heat until sugar dissolves. Bring to boil. transfer syrup to pitcher and chill until cold. Add orange juice, grapefruit juice, lime juice, and lemon juice to pitcher and stir to blend. (Can be prepared 1 day ahead. Keep chilled.) Fill 4 glasses with ice. Pour citrus cooler over and serve.

HONEY CITRUS SOUTHERN ICED TEA

Steps:

• Bring 4 cups water to a simmer in a saucepan. Remove from the heat, add the tea bags and let steep for 8 minutes. Remove the tea bags and stir in the honey. Let cool.
• Add the sweetened tea to a pitcher along with 2 cups ice and another 4 cups water; stir. Add the sliced kumquats (if using), key limes and lemon. Pour into glasses over ice and garnish with mint.

HONEY CITRUS COOLER

Steps:

• Pour boiling water over tea bags, steep for 5 minutes, remove tea bags and stir in honey.
• Add cold water and fruit juices, chill for 1 hour.
• Put ice cubes into 4 tall glasses, add soda to tea mixture and pour over ice cubes.
• Garnish each glass with lemon half and maraschino cherry skewered on a toothpick.

KOREAN HONEY CITRUS TEA (RAW VERSION)

Steps:

• Set a bowl on top of your kitchen scale, and adjust the weight to zero.
• Peel the citrus fruit, and remove seeds, membrane, and as much of the white pith as you can. With pomelo, there's a thick layer of pith that can be shaved off with a knife.
• On a cutting board that doesn't taste like onion or garlic, thinly slice both fruit and rind, and transfer to bowl. Catch and include as much of the juice as you can. When the scale reaches 1 lb, you have enough.
• Pour in sugar until the scale reads 1 1/2 lbs. Toss with a spoon and leave for 2 hours.
• After 2 hours, pour in honey until the scale read 2 lbs.
• Transfer mixture to glass jars with lids. If necessary, add a bit more honey until the fruit solids are covered with liquid.
• Place jars in the refrigerator. According to your measure of patience, leave it in the refrigerator 1-4 weeks before using. (I personally only lasted 24 hours, but it's supposed to improve with age.).
• To use: Place one or two generous spoonfuls of fruit and honey mixture in a mug. Add boiling water. Drink up! You can eat the fruit and peel if you like.

KOREAN HONEY CITRUS TEA (COOKED VERSION)

Steps:

• Set a stainless cooking pot on top of your kitchen scale, and adjust the weight to zero.
• Peel the citrus fruit, and remove seeds, membrane, and as much of the white pith as you can. With pomelo, there's a thick layer of pith that can be shaved off with a knife.
• On a cutting board that doesn't taste like onion or garlic, thinly slice both fruit and rind, and transfer to pot. Catch and include as much of the juice as you can. When the scale reaches 1 lb, you have enough.
• Pour in sugar until the scale reads 1 1/2 lbs, honey until the scale read 2 lbs, and water until the scale reads 2 1/2 lbs.
• Place saucepan on stovetop and bring to a boil, stirring as needed. Reduce to simmer, and simmer 1-2 hours, stirring occasionally.
• Transfer mixture to jars. Process in water bath to seal if desired. Place unsealed jars in the refrigerator. According to your measure of patience, wait 1-4 weeks before using.
• To use: Place one or two generous spoonfuls of fruit and honey mixture in a mug. Add boiling water. Drink up! You can eat the fruit and peel if you like.

CITRUS COOLER

Steps:

• Combine first 5 ingredients; mix well.
• Place in the refrigerator to chill. Just before serving, add sparkling water and stir.

HONEY-CITRUS ICED TEA

Steps:

• Place tea bags in a teapot; add boiling water. Cover and steep for 3 minutes; discard tea bags. Pour tea into a pitcher. Peel and section 2 oranges and 1 lemon; add to tea. Stir in the orange juice, lemon juice and honey. Cover and refrigerate for 6 hours or overnight. Cut remaining orange and lemon into slices; freeze., Just before serving, strain and discard fruit from tea. Stir in ginger ale. Serve with frozen fruit slices and ice.