Broiled Citrus Juice: For Morning, Dessert & Cocktail Hour


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Before I skipped town, I wrote a few recipes for your spring-time enjoyment. Here’s one of them. Enjoy and I’ll be back soon, promise! ~Maggie


I’ve gotten to know a pretty great lady over the last four to five months. Sherrie of With Food + Love has supported my new food life and guided me through every single one of my cravings, whether it be something sweet or something rich and savory. When she shared this Broiled Grapefruit recipe, I was hooked up with a wonderful weekend brunch stunner, perfect for me but also special enough for friends and family.


Recently I took broiled citrus in an entirely different direction, sipping it like the treasure that it is. Instead of just scooping out each segment to eat directly (which you may certainly opt to do) I let the citrus cool after a quick broil and then juiced them all into the same pitcher. The tart grapefruit, sweet orange, and deeper blood orange meld so nicely with a little lemon and lime.

No more blood oranges? No worries — just substitute an extra grapefruit and an extra orange, or whatever else sounds good to you.



You can drink this as-is or add a few splashes of sparkling wine to create a pretty, festive cocktail. You can also freeze the broiled citrus juice into ice pop molds, as my young friend Henri eagerly pointed out, and voila! we had instant tart ice pops. My favorite use, however, is simply adding an ounce of white tequila and a sprinkle of salt. Add a side of spiced nuts or even pretzels, and your easy happy hour is just about ready.




Broiled Citrus Juice & Citrus and Tequila Cocktail


Broiled Citrus Juice
  • 2 pink grapefruit
  • 2 oranges
  • 2 blood oranges
  • 1 lemon
  • 3 limes
  • 2 tablespoons coconut sugar (or similar sugar)
Citrus and Tequila Cocktail
  • 3 ounces Broiled Citrus Juice, chilled
  • 1 ounce of your favorite white tequila
  • Flaky sea salt, for garnish


Broiled Citrus Juice
  1. Set oven to broil. Place top rack 6 to 7 inches away from the flame.
  2. Line a baking sheet with parchment paper. Cut each citrus in half and place, cut-side up, on baking sheet. Evenly sprinkle coconut sugar across the cut sides, taking care to get sugar on the fruit, not the baking sheet.
  3. Broil for 10 minutes. You may want to leave the oven door slightly ajar to keep an eye on them. They should get brown or even black in a few spots and sizzle nicely. Remove from oven and cool for 15 to 20 minutes, until you can handle them.
  4. With an electric or manual juicer, squeeze all the juice from the fruit. Discard the rinds. Use immediately or store in an airtight container in the fridge for up to 1 week.
Citrus and Tequila Cocktail
  1. Fill a 4-ounce glass with a 1 ounce of your favorite white tequila. Add the Broiled Citrus Juice. Garnish or serve with a little sea salt. Repeat, as needed.
Photos styled and taken by Heidi Murphy/White Loft Studio.

Eat Boutique was an award-winning shop and story-driven recipe site created by Maggie Battista – an author, business guide and alignment seeker. After hosting retail markets for 25,000+ guests, Maggie now supports entrepreneurs as they create values-based businesses through We Are Magic StudioFollow Maggie Battista on Instagram.