Yum Yum Florida Citrus Recipes for Summer

Welcome to Hyatt Fruit Company's juicy new cyber-community for citrus-lovers everywhere! What better way to begin here at the start of summer, than to share several oranges and grapefruit recipes for refreshingly delectable citrus smoothies and teas. Backyard barbeque and picnics in the park are sure to be just around the corner, so add these tasty ideas to the beverage offerings. You'll be sure to please both kids and adults alike and we have the very special, sweetly juicy Indian River citrus to keep your family and guests refreshed. Here are three of our favorites...

Florida Citrus

Dream Smoothie

Ingredients

2 cups	Florida orange juice, freshly squeezed
2 cups	vanilla frozen low fat yogurt
8	ice cubes

Preparation

Place the orange juice in the blender, with the frozen yogurt. Make sure the lid is on tight. Blend the orange juice and frozen yogurt on high speed until smooth. Add the ice cubes and continue to blend until smooth and creamy. Serve immediately. Pour any leftovers into an ice cube trey and freeze for later use.

Yield

2 servings

Florida Sparkling

Citrus Iced Tea

Ingredients

4	tea bags
2 cups	boiling water
3	Florida oranges
2 medium	lemons
2 cups	Florida orange juice
1/4 cup	lemon juice
3 tablespoons	Florida honey
1 liter	ginger ale, chilled

Preparation

Place tea bags in a teapot; add boiling water. Cover and steep for 7 minutes; discard tea bags. Pour tea into a pitcher. Peel, section, and deseed two oranges and one lemon; add to tea. Stir in the orange juice, lemon juice and honey. Cover and refrigerate for 6 hours or overnight. Cut remaining orange and lemon into slices; freeze. Just before serving, strain and discard fruit from tea. Stir in ginger ale. Serve with frozen fruit slices.

Yield

8 servings

Minted Citrus Tea

Ingredients

3 cups	boiling water
12 fresh	mint sprigs
4	tea bags
1 cup	natural Florida sugar
1 cup	Florida orange juice
1/4 cup	lemon juice
5 cups	cold water
1	Florida orange, sliced for garnish
1	lemon sliced for garnish

Preparation

Place the tea bags and mint sprigs into a large pitcher. Pour boiling water over them, and allow steeping for about 7 minutes. Remove and discard the tea bags and mint leaves, squeezing out excess liquid. Stir in sugar until dissolved, and then stir in the orange juice and lemon juice. Pour in the cold water. Serve over ice cubes, garnished with orange or lemon slices.

Yield

10 servings