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Citrus Fruit Beverages

Florida Fruits and Vegetables in the Commercial Menu

1931

Fruit Juice Cocktails

1. Frozen Fruit Juice or chilled orange juice (no dilution nor sugar is needed for a Florida orange).
2. Orange and grapefruit, 50-50.
3. Orange and gingerale, 50-50.
4. To a half glass orange juice add one tablespoon lime or sour orange juice and one teaspoon of sugar.

Fresh Limes

To keep limes for several weeks, select clean, sound fruit picked with stem button on. Place in air-tight fruit jars. Lime juice extracted, and strained after it settles, may be filled into jars, corked and kept for several months.

Lime Syrup
(For cold drinks, ice cream, sauce etc.)

2 dozen ripe limes,	½ cupful water,
2 tablespoons honey,	Few grains salt.

Wash the limes thoroughly in cold water and dry. Rub the sugar vigorously all over the lime until it loses its color. Squeeze the juice on the sugar, add water, then boil and strain. For cold drinks, place 2 tablespoonfuls of the syrup in a tumbler with crushed ice and filled with plain water.

Honey Orange Cocktail

1 cup orange juice,	¼ cup lime or lemon juice,
1 pound of cube sugar,	Crushed ice and plain water.

Calamondin or limequat juice may be substituted for lime. Tangerine juice will sweeten the sour orange or lime.

Citrus Cocktail

1 cup grapefruit juice,	1/2 cup lemon or lime juice,
1 cup frozen orange juice,	2 1/2 cup water,
3/4 cup sugar,	2 tablespoons chopped mint.

Mix thoroughly Serve at once.

Grape Juice Limeade

Juice of 5 limes,	9 cups water,
3 cups sugar,	6 cups grape juice.

Place ice in pitcher. Add sugar and water: stir thoroughly. Add grape juice, and, last the lime. Let stand several minutes before serving.

Lime Juice Cocktail
(Individual)

4 tablespoons of lime juice,	2 tablespoons of sugar syrup,
3 tablespoons of orange juice,	Crushed ice,
2/3 cupful of ginger ale.

Place ingredients in cocktail shaker; shake, and pour over crushed ice in four cocktail glasses. Serve.

Orange-Strawberry

2 oranges,	3 tablespoons lime juice,
1 cup strawberries,	6 tablespoons powdered sugar.

Remove membrane from orange pulp, cut in halves. Halve berries, mix. Add lemon juice. Sprinkle with sugar.

Pineapple-Orange-Mint

2 oranges—juice and grated rind,
6 slices pineapple cubes,
Juice from pineapple.

Place pineapple cubes in glasses, sprinkle with grated orange peel. Roll orange pulp in minced mint leaves and place on top of pineapple. If desired, mix one tablespoon ginger syrup with pineapple juice and pour over fruit.

Orange Cup Cocktail.

4 small oranges,	½ cup strawberries,
Few grains salt,	½ cup crushed pineapple,
1 teaspoon lemon juice,	Sugar to taste.

Cut a thin slice from the tops of oranges. Remove pulp and juice. Add strawberries, lemon juice and sugar to orange juice and pulp. Fill orange cups and set on ice and leave until thoroughly cold. Serve in glass surrounded with crushed ice.

Florida Special

2 tablespoons grapefruit pulp,	2 tablespoons tangerine pulp in cocktail glasses,
A few drops lime juice,	2 tablespoons crushed strawberries,
A sprinkle of sugar,	A few whole berries,
A sprig of mint.

Place grapefruit, a sprinkle of sugar, then crushed berries, and tangerine on top. A few drops of lime and a spoonful of any left over juice. Garnish with mint. A half of carissa or a Surinam cherry gives a contrasting color. In south Florida a few drops of the juice of granadilla may be substituted for lime juice.

Grapefruit-Persimmon

In the early season before grapefruit is fully sweetened, two tablespoons of Japanese persimmon pulp, ripened to the pour stage may be added to grapefruit pulp in a cocktail combination. A 50-50 cocktail or fruit cup is made of the persimmon and grapefruit with an added flavor of limequat or garnish of sliced kumquat.

Grapefruit Grape

1 cup grapefruit pulp, sweetened if necessary.
1 cup grape juice.

Use orange pulp if desired, garnish with a few spiced grapes.

Source:
Excerpt from Stennis, M.A., "Citrus Fruits, Varieties and Place in the Menu" Florida Fruits and Vegetables in the Commercial Menu, State of Florida Department of Agriculture, Tallahassee, September, 1931, pgs 84-87.

Keywords: citrus fruit, citrus fruits, cooking, drinking, drinks, drink mixes, fruit cocktail, fruit cocktails, recipe, recipes

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