Recipe Redux Tangelo-ade – hot or icy to suit the season

Kitchen Klinic — By on July 21, 2011 at 4:30 pm

As we get into the second month of the Recipe Redux - the first and only recipe challenge by registered dietitians, the theme is Summer beverages.  And even though my Northern colleagues are going to starting sipping straight away, I’ll be bookmarking loads of their refreshing recipes for a few months time (links below).  As my favourite winter fruit is ripe and ready in Australia (and my backyard lemon tree is laden) I’m going to share my recipe for Tangelo-ade.  Tangelos look like oranges, but have a distinct…well, nipple basically, and an added zing, like a squeeze of lime on your orange.  Make the swap from soda pop or soft drink, to homemade Tangelo-ade.

Tangelo-ade – makes around 1 litre cordial

Ingredients

1 tablespoon grated lemon zest

1 tablespoon grated tangelo zest

3/4 cup lemon juice

3/4 cup tangelo juice

1 teaspoon citric acid

1 teaspoon tartaric acid

1  cup caster (super fine) sugar or sweetener equivalent

3 cups boiling water

Method

Place zest and juices, citric acid, tartaric acid and sugar in a stainless steel bowl. Add boiling water and stir well until the sugar completely dissolves. Strain into a heatproof jug to remove pith and pips.  I like to use a colander so that some of the zest and citrus flesh makes its way into the cordial.  Pour into hot, sterilised bottles and seal. Grolsch beer bottles with stoppers work a treat as a foodie gift.  Store in the fridge.  Mix one part Tangelo-ade to 2 parts water and enjoy in a hot or cold beverage.

You will love to:

  • Add a dash to boiling water for a hot, winter citrus sip.  Citrus fruits are bursting with more than just vitamin C.  You can read about their potent phytochemicals and health benefits in this CSIRO report on the Citrus Australia website (follow the link at the bottom of their page).
  • Use stevia or alternate sweetener in place of sugar. Or cut down on the sugar and enjoy with more tartness.  My kids can’t hack it, but experiment to your tastes.
  • Serve with vodka, soda / seltzer and lime wedges or mint leaves at your next part-ay! Or use still water and add 2 teaspoons of bi-carb soda per jug for a little fizz.  Cheers.

Recipe Redux Roundup July – check out the other recipes…lots of chia!

Gretchen- Kumquat  Ginger Ale Dr. Barb- Nutrition Budgeteer  Triple Cherry Chiller Carlene Helble- Carlene’s Figments  Mint Berry Seltzer Kara Lydon- Peace, Love, and Food  Blueberry Basil Lemonade Fizz Deanna Segrave-Daly- Teaspoon of Spice  Cantaloupe Basil Aqua Fresca Fizz Jessica Fishman Levinson- Nutritioulicious  Blueberry Basil Cooler Marie Spano- Performance Nutrition  Post-Workout Power Smoothie Elizabeth Jarrard- Don’t White Sugar-Coat It  Southern Blackberry Smash Emily Greenfield- The Nutriscientist  Apple, pear and strawberry smoothie with Chia Kristen  Bourque- Swanky Dietitian  Fresh Fruit and Club Soda Cooler Regan Jones- The Professional Palate  Berry-Lime Bubbly Kat Lynch- Eating the Week  Sparkling melon fizz – nice & naughty Lisa- Healthful Sense  Berry Refreshing Chia Seed Smoothie EA Stewart- The Spicy RD  Gingery Peach Float Alysa Bajenaru- Inspired RD  Blackberry Banana Swirl Ann Dunaway Teh- Eat to Nourish, Energize & Flourish  Pregnancy Mocktails Yuri-Chef Pandita  Green Tea Ginger Limeade with Chia Seeeds Karman Meyer- Nutrition Adventures  Orange-Mint Iced Green Tea Cherie Schetselaar- Grain Crazy  Mango Strawberry Smoothie Emma Stirling- The Scoop on Nutrition  Recipe Redux Tangelo-ade Carrie Miller- Nutrition Know How 12Smoothie Recipes to Beat the Heat Alexandra  Caspero- Delicious Knowledge  Strawberry Splash Mojito Janel Ovrut Funk- Eat Well with Janel Blog  Mango Melon Smoothie Liz Weiss & Janice Newell Bissex- Meal Makeover Moms’ Kitchen  Pint-Size Pina Colada Danielle Omar- Food Confidence RD  Almond Iced-Coffee Latte Rebecca Scritchfield- #MeFirst  Banana Split Smoothie

Recipe Book Giveaway

We are also pleased to announce that Ocean Spray have jumped on board as our first Scoop Supporter, helping to launch and grow our Sub of the Month mentor program kicking off in August.  Click on their link on the left of our home page to grab your free recipe book.  There’s a vibrant red Cranberry, Blood Orange and Jasmine Iced Tea by Pete Evans inside, perfect for Summer sipping.

We also have another giveaway to celebrate the Recipe Redux.  Chef and TV host Adrian Richardson’s hot, new book, The Good Life.  Adrian’s philosophy is simple: things taste better when they’re homemade.  He encourages you to try baking your own bread, creating tomato sauce from scratch, cooking chutneys and preserves,  and turning out fresh pasta with step by step stunning images.  So to be the lucky winner of this gorgeous book, drop us a comment below.  Perhaps you have a top recipe tip? Or have a home made memory?  We’ll be picking a random number for the winner. So even a “nice post” comment may be the lucky one.  Entries open to Australian readers only (it’s heavy on the postage sorry) and comments will be taken up until 5:00pm Thursday 28th July EST in Oz. So go for it.  I’m off for a hot Tangelo Tea and to dream of Hawaii.

 

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  • http://Www.noredmeat.com @SuperfoodAnita

    I like Adrians Rule about fish: Fresh fish or no fish

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  • Karen Kingham

    Love love love Tangelos! I think we might be whipping up some of that Tangelo-ade to keep the Aussie winter chills away. Thanks Em

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  • http://www.teaspooncomm.com Deanna

    LOVE the hot or cold twist to this drink (and the name, by the way.) And how lovely to have that lemon tree in your backyard.

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  • http://nutritioulicious.wordpress.com Jessica

    Emma this looks so great! Love that you can make it hot or cold. Hope you’re staying warm down under!

  • http://www.eastewart.com/blog EA-The Spicy RD

    I’ve eaten lots of tangerines and oranges, but not too many tangelos. This Tangelo-ade looks delicious, and I think it would taste wonderful hot too. Cheers!

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  • http://www.delicious-knowledge.com Alex

    Don’t know if I have ever eaten a tangelo- but I do have some wonderful oranges that I will sub!

  • http://chefpandita.com Yuri

    Gotta get some citric and tartaric acid. We don’t have tangelos here but this could work with tangerines :)

  • Sam

    Cool idea! I usually am lazy and just squeeze fresh citrus juice into sparkling water :P

    That book looks awesome! It sounds right up my alley actually! I just moved out of home, and finding that i’m making nearly everything from scratch now, and it’s really good! And SO much cheaper! Yes it may take a bit of time, but i find cooking relaxing so it’s sometimes good to just have a bit of a knead of pasta dough or something and get out the stress from the day ;)

  • Nerida

    I’m trying to make more homemade foods these days. If I’m going to eat something unhealthy, I’d rather it was a delicious homemade treat than something processed and commercial.

  • http://www.bubsweatandtears.com Pip

    Nanna and I used to make pikelets from scratch when I was very young, coated with her special strawberry jam and cream. Fond memories and a close bond was made cooking and baking her many recipes

  • http://www.mybirthdayvenue.com/functions/ Kristen Bellisario

    Is Tangelo exclusive in Australia or is it also available in other parts of the country? I would really want to try your Tangelo-ade. I can see that it can be served with ice, too so I think it would be perfect for thirst quencher for the rest of the hot summer!

  • http://Www.scoopnutrition.com Emma Stirling

    Thanks for all the comments. I’m sure you can get tangelos in the USA. This from wikipedia: The tangelo ( /ˈtændʒəloʊ/ tan-jə-loh; C. reticulata × C. maxima or C. × paradisi), Citrus × tangelo, is also widely known as the honeybell. Tangelo is a citrus fruit that is a hybrid of a tangerine and either a pomelo or a grapefruit. The fruits are the size of an adult fist and have a tangerine taste, but are very juicy, to the point of not providing much flesh but producing excellent and plentiful juice. Tangelos generally have loose skin and are easier to peel than oranges.[1] They are easily distinguished from oranges by a characteristic knob at the top of the fruit.
    Have any of of our Scoop friends in the US had tangelos?

  • http://peaceloveandfood.com Kara

    Yes, I have had tangelos in the US and I love them. What a wonderful idea to make a citrus drink!

  • http://www.mariespano.com Marie Spano

    I never would have thought of this! What a delicious twist on an old time favorite!

  • http://greenfieldnutrition.blogspot.com Emily

    Thanks for the info on the recipe redux, I found it on your site (which I read all the time)! Its fun to be a part of it. Would LOVE to guest post, I will email you…

  • http://www.theprofessionalpalate.com Regan

    Thanks again Emma for entertaining our “warm” weather challenges! So fill me in on tartaric acid. Should I know that ingredient under a different name? I love, love this recipe idea!

  • http://www.scoopnutrition.com Emma Stirling

    Regan, we can buy Tartaric Acid in the baking section of the supermarket in powdered form. Cream of Tartar is a derivative but not the same product. It’s a natural food acid found in many fruits, like grapes. It is used to make cordials, syrups and confectionery. Does that help?

  • melanie w

    Delish im a bit of recipe book tramp love jumping from book to book perusing all the fab recipes

  • http://www.scoopnutrition.com Emma Stirling

    A huge congrats to Pip – the lucky winner of our giveaway of Adrian Richardson’s book. I’ll contact you by email to arrange delivery. Enjoy!

  • http://chowandchatter.com rebecca

    oh lovely drink and would so love a lemon tree :-)

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