Spiced Grapefruit Juice

I can hardly believe an entire year has gone by since I start this blog. Its whole purpose was so I could have a place to keep all the foods I love to eat, but it has brought me so much more. I've loved reading each comment and answering all the questions you've sent to my email. 

When I looked back at my very first post, it was funny to see how much my diet has remained the same, but grown at the same time. Because of this blog I've found so many other great bloggers, some local and some on the other side of the world. But no matter what I've seen or read, it fascinates me how much food brings people from all over together. Food is so powerful in every culture. I've never met a person who doesn't have some personal story to tell about food. Weather it be the cookies you spent making with your grandmother and mother and now make yourself every year or the pasta dish you thought would be a disaster, but turned out to be a hit, everyone can talk about food.

As we head into 2011, I want to wish everyone a happy and healthy New Year. I've never been huge on resolutions, but I hope to keep this blog a continuous inspiration to me as well as all of you. I know it's kind of last minute, but if you need a great non-alcoholic drink (or possibly a great hang-over drink) try this spiced up grapefruit juice. It has all the spice of the holiday season with a special citrus note for the start of a new year.

I squeezed as much juice out of the grapefruit as I could with my hands. If you have a juicer on hand it might make this process easier and less messy. I served it cold, but I actually liked it slightly warm from the stove as well. You can use a couple of cinnamon sticks in place of the ground cinnamon if you don't want to worry about the settling.

Spiced Grapefruit Juice

serves 4

2 grapefruits

4 cups water

4-6 tablespoons raw honey

1/2 teaspoon cinnamon

1/4 teaspoon cloves

pinch of nutmeg

Place a fine meshed strainer over a medium saucepan. Slice each grapefruit in half and squeeze the juice into the saucepan.

Stir in honey, cinnamon, cloves, and nutmeg and heat over medium low, until just warmed through and the honey has a chance to thin out and blend in. 

Serve slightly warm or let sit in the refrigerator a couple of hours, or until cold, just make sure to give it a good stir before serving because things will settle.