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About this recipe: What an invigorating drink this is, made with fresh citrus, very lightly sweetened and flavoured with a little lime zest and mint. Squeezing your own juice makes all the difference in both nutrition and flavour, as vitamin C begins to dissipate as soon as a fruit or vegetable is cut. This mixed citrus drink makes a lively breakfast or brunch drink.
Any juicy oranges can be used – shamouti Jaffa oranges are particularly delicious with their balance of sweet and tart. Or use tangerines, satsumas, clementines, mandarins or ortaniques. * As a refreshing non-alcoholic alternative to wine or beer, dilute the mixture with sparkling mineral water – perfect for a sultry summer evening. * For a Mexican-inspired citrus and mixed fruit ‘zinger’, omit the grapefruit and lime and use 2 lemons. Juice the citrus fruit and add the diced flesh of a ripe pineapple, 3 kiwi fruit and ½ cucumber. Serve either chunky, as is, for a sort of fruit gazpacho, or whiz it all up with a hand-held electric blender until it is frothy. Adjust the sweetening to taste (you may prefer no sugar at all) and decorate with fresh mint.
Citrus fruit are one of the best sources of vitamin C. They also contain compounds called coumarins which are believed to help to thin the blood, thus preventing stroke and heart attacks. In addition, studies have shown a correlation between a regular intake of vitamin C and the maintenance of intellectual function in elderly people. * Drinking sugary drinks with food slows down the rise in blood glucose, so aim to drink sweet drinks with meals rather than between meals.
Excellent source of vitamin C. Useful source of folate, vitamin B1.