6 1/2 cups ruby red or pink grapefruit juice, divided
2 cups pineapple juice
1 (6 ounce) can frozen orange juice concentrate, thawed and undiluted
2 cups lime-flavored sparkling mineral water, chilled
Garnish: lime slices or a strawberry
Pour 2 1/2 cups grapefruit juice into ice trays, filling 28 sections, freeze. Combine remaining 4 cups grapefruit juice, pineapple juice, and orange juice concentrate, stir well. Cover and chill at least 3 hours. Stir in mineral water just before serving. Place 3 frozen grapefruit juice cubes in each of 9 glasses, fill each fruit juice mixture. Garnish, if desired. Serve immediately.
1 cup orange segments, chilled
1/2 cups grapefruit segments, chilled
1/2 cups strong-brewed earl grey tea, chilled
3/4 cups orange sherbet
2 ice cubes, crushed
Combine the orange segments, grapefruit segments, and tea in a blender. Add the sherbet and ice. Blend until smooth.
1 large grapefruit, peeled and sectioned
1 8 ounce container vanilla, orange or apricot-flavored low fat yogurt
2 teaspoons sugar
4 ice cubes
fresh mint for garnish (optional)
In blender container, place grapefruit sections, yogurt, and sugar. Cover and blend on medium speed. While machine is running, add ice cubes one at a time through hole in cover, cover and blend for 45 to 60 seconds at high speed until frothy. If desired, to remove pulp, pour through strainer to serve. Garnish with fresh mint if desired.
2 cups sliced banana
1 1/2 cups frozen strawberries
1 cup ruby red grapefruit juice
1 cup orange juice
1 cup ice crystals
Place ingredients in a blender and puree until smooth.