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Fresh Citrus Cocktail Recipe
|Fresh grapefruit juice||6 Cup (96 tbs)|
|Fresh lemon juice||2 Cup (32 tbs)|
|Fresh orange juice||6 Cup (96 tbs)|
|Cracked ice||1 Cup (16 tbs)|
Calories 370 Calories from Fat 3
% Daily Value*
Total Fat 0.37 g0.57%
Saturated Fat 0.05 g0.26%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 15.1 mg0.6%
Total Carbohydrates 93 g31%
Dietary Fiber 1.6 g6.3%
Sugars 70.6 g
Protein 3 g6.1%
Vitamin A 4.4% Vitamin C 418.2%
Calcium 5.1% Iron 6.5%
*Based on a 2000 Calorie diet
Just before serving, taste and add sugar, if needed, stir in cracked ice and serve in very cold cocktail glasses.
Fresh ripe fruits are one of the pleasures of the table but their season is lamentably short.
No sooner do raspberries and cherries appear in the markets than it seems they dis- appear.
One cause of this short season is the difficulty of keeping soft, moist fruits in hot weather.
Plums and apricots are relatively robust and do not deteriorate as quickly, and strawberries are usually available in most cities all year.
Since there are so many fruits, we have given recipes for a selection of them; others have been included in previous volumes and recipes for making jams and jellies will be discussed in future volumes.
Some of the fruits are hard to find but you can substi- tuteâ€”blueberries can generally be used in- stead of blackberries, for instance, or straw- berries instead of raspberries, plums instead of apricots.
When fruit is ripe and fresh, serve it simply with sugar.
Use one fruit or a mix- tureâ€”like raspberries, strawberries and pitted cherries.
Pick fruit over and layer it in a bowl; sprinkle each layer generously with sugar.
Cover with a plate; chill for several hours before serving.
By then the sugar will have melted to a rich syrup.
Serve with cream and ladyfingers or a crusty- topped sponge cake.