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.

Ingredients
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

Directions
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.

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