Grapefruit mango smoothie
Ruby Red Mango Smoothie
Serves 2
2 large ruby red grapefruits
2 large ripe mangoes
1 cup mango-orange Juice
1 small container of Greek yoghurt
2 tbsp honey
First
Cut the top and bottop peel off of the grapefruit. With a knife, cut down
between white pith and fruit, removing all of the peel. Following section
dividers, cut out sections of fruit. Transfer grapefruit sections and juice
to a plastic bag. Freeze at least two hours.
Second
Blend grapefruit, mangoes and fruit juice until almost smooth. Add yoghurt
and honey and blend until smooth.
Third
Combine sugar syrup with the alcohol and filter through a coffee filter into
clean bottles. Let the mixture stand to develop flavour for a month, then
serve chilled.