Fresh Orange & Mosambi Juice Recipe – Easy Summer Cooler

Last Updated on 2 months by Neha Deshmukh

Fresh Orange & Mosambi Juice Recipe – Easy Summer Cooler

Okay, let’s be real. Nothing beats a glass of fresh juice on a hot day, right? Especially when it’s bursting with the sunshine flavours of oranges and mosambi! This recipe is seriously simple, and it’s become a staple in my house during the warmer months. I first made this when I was craving something refreshing and didn’t want to spend ages in the kitchen. It’s been a go-to ever since!

Why You’ll Love This Recipe

This orange and mosambi juice is the ultimate summer cooler. It’s quick to make – honestly, just a few minutes! – and incredibly refreshing. It’s also packed with Vitamin C, making it a healthy and delicious way to beat the heat. Plus, the unique flavour of mosambi adds a special touch you won’t find in your average orange juice.

Ingredients

Here’s what you’ll need to whip up a glass of sunshine:

• 1 Mosambi / Sweet lime
• 1 Orange
• 1 tbsp Sugar (or to taste)
• as needed Water
• 2 Ice cubes
• a pinch Salt / black salt

Ingredient Notes

Let’s talk ingredients! Mosambi, also known as sweet lime, is a bit of a superstar in India. It has a lovely, slightly tangy-sweet flavour that’s super refreshing. It’s especially popular in Maharashtra and Gujarat, and for good reason!

Oranges – you can use any variety you like! Nagpur oranges are known for their sweetness, but any juicy orange will work beautifully. Blood oranges will give a gorgeous colour too.

And don’t underestimate that pinch of black salt! It adds a lovely, traditional Indian twist that elevates the flavour. It’s not just about the saltiness; it has a unique mineral flavour that complements the citrus perfectly. You can find it at most Indian grocery stores.

Step-By-Step Instructions

Alright, let’s get juicing!

1. First, give your oranges and mosambi a good wash. Then, carefully cut them in half. Don’t forget to remove any seeds – nobody wants a seedy surprise!
2. Now, the fun part! You can either hand-squeeze the juice from the halves, or use a citrus juicer. I usually go for the juicer when I’m making a bigger batch. Pour all that lovely juice into a bowl.
3. Add the sugar to the juice and stir until it’s completely dissolved. This is important – nobody likes grainy juice! If you want a really clear juice, strain it through a fine-mesh sieve to remove any pulp or remaining seeds.
4. If the juice is too strong for your liking, add a little water to adjust the consistency. A little goes a long way, so add it gradually.
5. Finally, pour the juice into a glass filled with ice cubes. And… that’s it! Seriously, how easy is that?

Expert Tips

Want to make this juice even better? Here are a few of my go-to tips:

• Choose the juiciest fruits: Gently squeeze the fruits – they should feel heavy for their size.
• Sweetness is key: Start with 1 tablespoon of sugar and adjust to your taste. Remember, different oranges and mosambi have different levels of sweetness.
• Avoid bitterness: Be careful not to squeeze the peel when juicing, as that can release bitter oils.

Variations

This recipe is a great base for experimentation! Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan, so you’re all set!
• Sugar-Free Option: My friend, Priya, who’s watching her sugar intake, swears by using stevia or monk fruit sweetener instead of sugar.
• Spice Level: For a little zing, add a tiny piece of grated ginger or a few mint leaves to the blender.
• Festival Adaptations: This juice is perfect for summer festivals like Baisakhi or Holi. It’s so refreshing after all the dancing and celebrating!

Serving Suggestions

This juice is delicious on its own, but it’s even better with a little something extra.

• Garnish: A sprig of mint or a slice of orange on the rim of the glass makes it look extra fancy.
• Pairing: It’s a fantastic accompaniment to breakfast – think parathas or poha – or as a refreshing snack in the afternoon.

Storage Instructions

Fresh juice is best enjoyed immediately, but if you have leftovers, you can store it in an airtight container in the refrigerator for up to 24 hours. Keep in mind that it may lose some of its freshness and flavour over time.

FAQs

Let’s answer some common questions:

1. What is the best way to choose ripe Mosambi/Sweet Limes?

Look for mosambi that are heavy for their size and have a smooth, slightly firm skin. A little give when you press gently is a good sign.

2. Can I use other citrus fruits in this juice?

Absolutely! Grapefruit, mandarin oranges, or even a little lemon juice can add a delicious twist.

3. How can I make this juice less pulpy?

Straining the juice through a fine-mesh sieve is the easiest way to remove the pulp.

4. What is the difference between regular salt and black salt in this recipe?

Black salt (kala namak) has a unique, slightly sulphuric flavour that adds a traditional Indian touch. Regular salt will work in a pinch, but it won’t have the same depth of flavour.

5. Can I prepare the juice ahead of time? If so, how long will it stay fresh?

You can juice the fruits ahead of time and store the juice in the refrigerator for up to 24 hours, but it’s best enjoyed fresh. The flavour and nutritional value will diminish over time.