Dietitian's Tip: All citrus fruits are rich in vitamin C, but, surprisingly, the peel and spongy white layer beneath contain about 75 percent of the fruits' healthful antioxidants. That's no reason to eat oranges like apples, peel and all. But it does add to the pleasure of using the tangy aromatic zest in muffins, salad dressings, marinades for meats and fish, garnishes and drinks.
1/2 cup dark honey
1/2 cup fresh lime juice
1/2 cup firmly packed fresh mint leaves
2 cups fresh grapefruit juice, chilled
2 cups fresh orange juice, chilled
2 teaspoons grated lime zest
1 lime, cut into 6 slices
In a small saucepan, combine the honey and lime juice. Bring to a boil over medium heat. Add the mint leaves and remove from the heat. Steep the honey mixture for 5 minutes, then pass the mixture through a fine-mesh sieve placed over a bowl, pressing down lightly on the leaves with the back of a wooden spoon. Refrigerate the syrup until cold.
In a large pitcher, combine the mint syrup, grapefruit and orange juices, and lime zest. Stir until the syrup is dissolved.
Pour into tall, chilled glasses and garnish each glass with a lime slice.Nutritional Analysis (per serving)
Calories 163Mayo Clinic Healthy Weight Pyramid Servings
Protein 1 gCarbohydrate 42 g
Total fat 0 gSaturated fat 0 g
Monounsaturated fat 0 gCholesterol 0 mg
Sodium 4 mgFiber 1 g
Source: This recipe is one of 150 recipes collected in The New Mayo Clinic Cookbook, published by Mayo Clinic Health Information and Oxmoor House, and winner of the 2005 James Beard award.