Best 2 Blood Orange And Grapefruit Juice Recipes

Indulge in the vibrant and refreshing flavors of blood orange and grapefruit with a homemade citrus juice recipe. This delightful blend of citrus fruits offers a unique and tangy taste that is perfect for sipping on a warm afternoon or kick-starting your day with a healthy and vibrant beverage. Discover the perfect balance of sweetness, acidity, and zesty flavors as you embark on a culinary journey that celebrates the goodness of blood oranges and grapefruits.

Let's cook with our recipes!

BLOOD-ORANGE AND GRAPEFRUIT JUICE

Blood-Orange and Grapefruit Juice image

Categories Fruit Juice Non-Alcoholic Brunch Grapefruit Orange Winter Gourmet Drink Fat Free Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 6

Number Of Ingredients 3

Ingredients

3 cups fresh pink or red grapefruit juice (from about 4 grapefruit)
3 cups fresh blood-orange juice or regular orange juice (from about 11 oranges)
Garnish: lime slices

Steps:

Stir together juices in a pitcher and add ice (if desired).

BLOOD ORANGE, GRAPEFRUIT AND POMEGRANATE COMPOTE

Blood Orange, Grapefruit and Pomegranate Compote image

This recipe was inspired by a blood-orange compote with caramel-citrus syrup developed by Deborah Madison, the author of "Vegetarian Cooking for Everyone." Here, the same caramel technique is used with the added benefit of a splash of port. It's a brightly-flavored, refreshing dessert, and it keeps well for a couple of days.

Provided by Martha Rose Shulman

Categories breakfast, brunch, dinner, lunch, dessert

Time 45m

Yield 6 servings

Number Of Ingredients 8

Ingredients

2 pounds blood oranges (they are small, so this is usually around 8 or 9)
2 ruby red grapefruit
80 grams (6 tablespoons) sugar, preferably organic
2 tablespoons water
1 tablespoon agave nectar
2 tablespoons port wine
1/2 teaspoon vanilla
1/3 cup pomegranate seeds

Steps:

Set aside two oranges and a grapefruit half. Remove peel and pith from remaining oranges and grapefruit. Cut away both ends of the fruit so that it sits flat on your cutting board (it helps to use one with a canal around the edges so you can pour off the juice). Using a chef's knife, utility knife or a paring knife, cut skin and pith completely away from the fruit, following the natural curve of the fruit from top to bottom. Slice peeled fruit into rounds. Cut the grapefruit rounds into thirds or quarters and combine with the sliced oranges in a serving bowl. Pour accumulated juice into a separate, small bowl. Squeeze the juice from the remaining two oranges and grapefruit half (you need about 3/4 cup), and add to the small bowl. Peel and slice any remaining grapefruit and add to the bowl with the fruit. Set aside fruit while you make caramel syrup.
Stir vanilla and port into the citrus juice. In a medium saucepan, combine sugar, water and agave nectar. With a wet pastry brush, brush down sides of pan to dislodge any stray sugar granules. Over medium heat, bring mixture to a boil, continuing to brush down any errant sugar crystals. Cover pan, turn heat down to medium-low and set timer for 4 minutes. Uncover and cook until the caramel is golden to amber. Swirl pan if necessary to distribute the darkening caramel, but do not stir. Bubbles should be breaking on the surface. Insert a candy thermometer and as soon as the caramel reaches 310 to 325 degrees (it will be a deep golden color), remove from heat and allow bubbles to subside.
Carefully add juice-port mixture to the sugar mixture, standing away from pan to avoid splashes. Heat through over medium heat stirring with a heat-proof spatula. The caramel may seize on the spatula; just continue to stir and heat until the caramel has melted again and the juice and caramel come together. (The caramel is very hot so resist temptation to taste it.) Remove from heat and allow to cool, then pour over fruit. Toss gently. Sprinkle pomegranate seeds on top. Serve at room temperature or chilled.

Nutrition Facts : @context http, Calories 184, UnsaturatedFat 0 grams, Carbohydrate 45 grams, Fat 0 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 1 milligram, Sugar 37 grams

Tips:

Select the Right Fruits: Choose ripe and juicy blood oranges and grapefruits for the best flavor.
Prep Your Fruits: Before juicing, thoroughly wash and peel the blood oranges and grapefruits.
Use a Citrus Juicer: A citrus juicer is the most efficient way to extract juice from the fruits.
Strain the Juice: After juicing, strain the mixture through a fine-mesh sieve to remove any pulp or seeds.
Add Sweetener (Optional): If desired, add honey, agave syrup, or sugar to taste.
Chill and Serve: Refrigerate the juice for at least 30 minutes before serving for a refreshing taste.

Conclusion:

This blood orange and grapefruit juice recipe offers a vibrant blend of flavors, combining the sweetness of blood oranges with the tartness of grapefruits. It's not only delicious but also packed with essential vitamins and minerals. Whether you're looking for a refreshing start to your day, a healthy snack, or a natural way to boost your immune system, this juice is an excellent choice. Enjoy its unique taste and the numerous health benefits it provides!