Pink pomelo and raspberry juice
This is my favorite weekend brunch juice. It packs quite a punch in vitamin c. It has a perfect mix of sweet and tart.
Makes about 4 cups of juice depending on the ripeness and size of the citrus fruits.
1 Pumelo or grape fruit
1/2 - 1 inch of ginger
1 cup of frozen raspberries
Squeeze the citrus fruits and put the juice and pulp into a high speed blender. Peel and core the pear. Add the rest of the ingredients and blend until completely smooth.
This recipe is by my friend Line. She served it to me last year when I was visiting her in San Fransisco and I can't tell you how many times I have made it since. I have lost count. Thank you Line for letting me share this recipe!
Overheard at the farmers market:
Me: Do you have any grapefruit?
Vendor: No, unfortunately not.
Me: What are those yellow grapefruit looking things (pointing)
Me: What do they taste like?
Me: !?! - I'll take two!
So I made this juice with Pumelo for the first time. Usually I just use regular grapefruit. We looked up Pumelo. Apparently, according to Wikipedia they are supposed to be green inside unless they are rare. The rare ones are red inside. Houston, we have some rare pumelos here.
They taste a bit milder than grapefruit, but still have the same distinct flavor. I can't eat a grapefruit straight up - it's too bitter for me, but paired with these other party animals, it is downright delicious. Yum!
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