Celebrate Texas citrus season with a refreshing beverage made with freshly squeezed grapefruit and Himalayan black salt for that extra funky kick. It’s a perfect thirst quencher when you need something more fancy…or need a little break from alcohol this January.
GRAPEFRUIT SHARBAT (GRAPEFRUIT SHIKANJI)
The recipe makes about 28 oz (5-7 servings) but you can adjust the quantity as needed. Also, I would suggest blending the juices with ice and water right before serving. You can squeeze the juices and mix in sugar, Himalayan black salt, and black pepper in a pitcher or your blender jar in the refrigerator. The mixture will be tart to taste, but you will be blending it with ice and water which will balance out later.
1 large grapefruit, freshly squeezed (about 8 oz)
3 medium lemons, freshly squeezed (about 4 oz)
4 small limes, freshly squeezed (about 4 oz)
4-6 tablespoon sugar (adjust per taste and tanginess from the juice)
1/4 teaspoon Himayalan black salt
1/4 teaspoon black pepper
2 cups ice
2 cups cold water
In a blender, add freshly squeezed juice from grapefruit, lemons, and limes. Add sugar, Himayalan black salt, black pepper.
Add cubed ice and water and blend until you see a little froth on top.
Fill a glass half way with ice and pour about 4 oz in each glass.
Serve it chilled.
Recipe by Dixya Bhattarai from Food, Pleasure, and Health.