RECIPES
BREAKFAST SUNRISE JUICE
Ingredients:
2 pink grapefruits
2 oranges
2 tangerines
½ lime
2 pomegranites
Method:
Use the citrus press to juice the grapefruit, oranges, tangerines and lime. Divide juice among
3 or 4 glasses. Juice the pomegranates separately and pour juice on top. Serve immediately!
LEMON GRANITA
Ingredients:
2 lemons
1 piece lemon peel
½ cup caster sugar
2 cups water
Method:
1. Cut lemons in half and juice using the citrus press.
2. Bring 2 cups of water to a boil in a medium saucepan. Add the lemon juice, peel and
sugar. Simmer for 30 minutes until syrupy, stirring occasionally.
3. Transfer syrup to a shallow baking dish (suitable for freezing) and cool to room tempera-
ture. Discard the peel and place in the freezer.
4. Stir every 30 minutes for the first 3 hours to incorporate the frozen portions into the
syrup. As the mixture freezes, scrape a spoon across the nearly frozen mixture to break it
up. Repeat scraping process every 30 minutes until the mixture is just solid, 4-5 hours.
5. Scoop granita into chilled serving glasses as a dessert or cool summer frozen beverage.
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