One claim is that the margarita originated from the Brandy Daisy, a popular drink from the late 19th century. The recipe consists of gum syrup, Curacao liqueur, lemon juice, brandy, and Jamaica rum. A later recipe from the 1940s is very similar, with brandy, lemon juice, grenadine, and powdered sugar.

The actual “inventor” of the Margarita has never been pinpointed to one person. One account claims Don Carlos Orozco from Ensenada, Mexico was experimenting with different ingredients and created the drink. He gave it to Margarita Henkel, the daughter of a German ambassador, and thus the drink got its name. Another account claims it was created by Carlos “Danny” Herrera and bartender Albert Hernandez a few years before Orozco. A further account claims that the drink was invented in Texas, where bartender Santos Cruz created the drink for the singer Peggy Margaret Lee.

Whatever account you believe, the Margarita has become a favorite drink. Here are a few recipes, some with a twist, guaranteed to get your patrons thinking about where the drink really did come from.

Lime Margarita Cocktail with a Spicy Twist
(Recipe from Y! Screen)

• 3/4 oz Cointreau
• Simple Syrup
• 1 oz Sun Orchard 100% Pure and Natural Lime Juice
• 1.5 oz Tequila
• 1 tsp Hot Pepper
• Ice

Combine ingredients. Shake. Strain into a glass. Garnish with a lime.

Grapefruit Margarita
(Recipe from LA Times)

• 2 tsp coarse Margarita Salt
• 14 oz Sun Orchard 100% Pure and Natural Grapefruit Juice
• 1 oz Sun Orchard 100% Pure and Natural Lime Juice
• 5 oz Reposado Tequila
• 2 oz Triple Sec

Salt the rim of 4 glasses. Combine ingredients, shake over ice until chilled. Strain into two ice-filled, salt-rimmed margarita glasses. Garnish with a twist or slice of grapefruit. Repeat for additional two glasses.

Presidente Margarita With a Twist
(Recipe from Food.com)

• 3 oz Sauza Commemorativo Tequila (or any Gold Tequila)
• 1 oz Cointreau
• 1.5 oz Sun Orchard 100% Pure and Natural Lime Juice
• 1 oz Presidente Brandy
• 2 oz Sun Orchard Sweet and Sour Bar Mix
• 1/2 oz Sun Orchard 100% Pure and Natural Lemon Juice
• 1 oz Organic Agave Nectar
• 1/2 tsp dried crushed Mint Leaf

Combine all ingredients in a metal shaker/sifter. Add 5 ice cubes and shake until shaker is cold to touch. Sift into a salted rim glass of ic over a cheesecloth or a small screen to catch mint leaves.

Sun Orchard Orange Margarita

• 1.5 oz Tequila
• 1 oz Triple Sec
• 1 oz Sun Orchard 100% Pure and Natural Lime Juice
• 2 oz Sun Orchard Sweet and Sour Bar Mix
• 2 oz Sun Orchard 100% Pure and Natural Orange Juice

Combine ingredients with ice. Shake until chilled. Strain into glass and enjoy!

Not a bad pairing - a tall glass of Sun Orchard OJ with a Homemade Turkey Sausage & Egg White baked hand pie, made with a homemade turkey sausage patty, farm fresh scrambled egg whites and creamy herbed farmers' cheese in a delicious flaky crust.

The mission is simple at AZ Food Crafters: “to provide the best, freshest clean food possible with an emphasis on locally sourced, in season ingredients mixed with the love and passion needed to create unique eats and tasty treats.”  Based in Chandler, Arizona, a short drive from Sun Orchard’s Tempe plant, the guys at AZ Food Crafters were thrilled to find a supplier partner with a similar mission in their own backyard.

“We decided that we wanted to not only feature the best possible product, but we wanted to work with a company that is locally-based,” says AZ Food Crafters co-founder Eddie Castillo.  ”Sun Orchard was an easy choice to make.”

AZ Food Crafters is becoming an easy choice to make at local Farmer’s Markets in the Phoenix area, and their specialty item – baked hand pies – is what makes their company so irresistible.  Hand crafted with a flaky, butter pastry crust, their baked hand pies include varieties like “Green Chile Mac and Cheese”, “Veggie Greek”, “Fiesta Chicken”, and the “Sausage Egg & Cheddar Breakfast Hand Pie”.  AZ Food Crafters even makes sweet, dessert hand pies like “Strawberry Lemonade” and “Dark Chocolate Orange”, which is stuffed inside with orange-infused chocolate ganache made from Sun Orchard Orange Juice.

“We are local food crafters with a focus on locally-sourced, responsibly raised and sustainable ingredients that are the best and freshest available,” says Eddie. “We inspire to create delicious, wholesome food with the care and love needed for it to be the best.”

Consider it done.  In addition to their baked hand pies, AZ Food Crafters offers fresh-made, whole grain pasta salads and frozen made-from-scratch soups at their shop in Chandler, and they also provide catering options for a variety of occasions.  Sun Orchard’s Orange Juice is often used in salad dressings and as a healthy beverage option.  AZ Food Crafters is also looking to bring in Sun Orchard’s All-Natural Lemonade to add to their lunch menu, and they’re planning to launch a home meal service as well as a new toaster pastry in September.

When asked what inspires them to handcraft such delicious food, Eddie says, “we love what we do and the response from our customers is the greatest reward”.  For AZ Food Crafters, there should be lots of reward to come.

For contact information and details on upcoming Farmers Markets, check out AZ Food Crafters at www.bakedhandpies.com. 

Like any busy night in a popular bar or restaurant, Spirits Confidential requires hard work, precision, and supreme quality and execution from everyone behind the bar. Rather than waste time and create added stress by sourcing, washing, slicing, and squeezing fresh citrus for Spirits Confidential, Bobby G opts to use Sun Orchard’s 100% Pure Lemon, Lime, and Orange Juices.

Master Mixologist Bobby Gleason is a big fan of using Sun Orchard juices in his cocktails.

“When building a cocktail program or presenting cocktails there are three key factors: premium ingredients, fresh products, and consistency,” says Bobby G. “Sun Orchard brings all of this together with their line of juices. I prefer the 100% Lemon, Lime and Orange juices for my cocktails. Traveling all across the country I know I can rely on the freshness and consistency of Sun Orchard.”

Two mixers Bobby G crafts and uses often with Beam Global’s expansive line of spirits are Lemon Sour and Lime Sour, made with Sun Orchard Lemon Juice and Lime Juice, respectively. Below is his recipe for a good Lemon or Lime Sour, and recipes for a few other specialty drinks he likes to make with Sun Orchard’s juices.

Spirits Confidential will be hosting an event in Chicago tomorrow, July 10, and then moving on to Seattle July 17 and Portland July 18. Check out www.virtualspirit.org for details.

Lime Juice Sour / Lemon Juice Sour

• 3 cups Sun Orchard Lime or Lemon Juice
• 1 cup sugar
• 1 cup cold water

Make simple syrup by combining sugar and water in a small sauce pan, cooking over medium heat, and stirring until the sugar is completely dissolved. Once cool, stir in the Lime or Lemon Juice and refrigerate until ready to use.

Dancing with the Devil

• 1.5 oz Lemon Sour made with Sun Orchard® Lemon Juice
• 1.5 oz passion fruit juice
• 1.5 oz Jim Beam® Devil’s Cut™
• .5 oz DeKuyper® Triple Sec or JDK & Sons™ O3 Premium Orange Liqueur
• 1-2 dashes of Tabasco® or Louisiana Hot Sauce

Shake all ingredients with ice and strain into a chilled cocktail glass, or pour over ice into a double highball glass. Garnish with a cherry.

EFFEN® Spa

• 1 oz Lemon Sour made with Sun Orchard® Lemon Juice
• 1.5 oz EFFEN® Cucumber
• .5 oz Thatcher’s™ Elderflower
• Club soda

Pour Lemon Sour, EFFEN® Cucumber, and Thatcher’s™ Elderflower over ice in a tall glass. Fill remainder of the glass with club soda and stir. Garnish with cucumber slices inside glass.

Hot EFFEN® Shot

• 1 oz Lime Sour made with Sun Orchard® Lime Juice
• 1.5 oz EFFEN® Cucumber
• Chili spice

Rim a large shot glass with chili spice. Shake the Lime Sour and EFFEN® Cucumber with ice, strain into rimmed glass.

French-Canadian Side Car

• 2 oz Lemon Sour made with Sun Orchard® Lemon Juice
• 1.5 oz Canadian Club® Classic 12
• 1 oz Courvoisier® Rose

Shake all ingredients with ice and strain into a chilled cocktail glass. Garnish with a half-moon lemon wheel on the rim.

Kentucky Brunch

• 1.5 oz Sun Orchard® Lemon Juice
• 1.25 oz Maker’s Mark®
• .5 oz DeKuyper® Triple Sec
• 1 bar spoon orange marmalade

In a mixing glass, add the orange marmalade and Maker’s Mark® – stir to dissolve the marmalade. Now add the remaining ingredients and shake with ice. Strain into a chilled cocktail glass or pour over ice in a tall glass. Garnish with an orange twist.

“These trademarks are the property of Jim Beam Brands Co. and its licensees, and all other trademarks associated with any other product belong to the company/companies identified on those products. These companies do not sponsor, authorize or otherwise endorse Sun Orchard or this promotion.”

]]> http://blog.sunorchard.com/2012/10/beam-global-mixologist-bobby-bobby-g-gleason-shares-lemon-lime-sour-recipes/feed/ 0 http://blog.sunorchard.com/2012/05/natural-grapefruit-juice-benefits-and-recipes/ http://blog.sunorchard.com/2012/05/natural-grapefruit-juice-benefits-and-recipes/#comments Wed, 16 May 2012 14:55:57 +0000 Sun Orchard http://blog.sunorchard.com/?p=650 Continue reading →]]> Grapefruit gets a bad rap – what with its sweet and sour flavoring. Despite this tangy flavoring, grapefruits are a healthy food, rich in phytonutrients like vitamin A, beta-carotene, and lycopene.

Here are some fun grapefruit facts and health benefits from Nutrition and You:

• Grapefruit consists of just 42 calories per 100 grams, and contains pectin, a dietary fiber that helps the body in a variety of ways.
• Grapefruit contains vitamin A and flavonoid antioxidants – naringenin, beta-carotene, xanthin, and lutein.
• “Red varieties of grapefruits are especially rich in the most powerful flavonoid antioxidant, lycopene. Studies have shown that lycopene protects skin damage from UV rays, and offers protection against prostate cancer.”

Blow away your competition with the following recipes and by using our grapefruit juice. If there was ever a grapefruit juice that would convince the non-believers, Sun Orchard has it.

Fresh Grapefruit Juice Smoothie
(Recipe from AllRecipes.com)

• 1 1/3 cups Sun Orchard 100% Pure and Natural Grapefruit Juice
• 8 large Strawberries
• 2 medium Bananas, sliced
• 1 (8 oz) container Strawberry-Banana Yogurt
• 2 tbsp Honey
• 1 cup Crushed Ice

Place ingredients in blender. Cover and blend until smooth.

901 PM
(Recipe from Bar None Drinks)

• 2 oz 901 Silver Tequila
• 2 oz Sun Orchard 100% Pure and Natural Grapefruit Juice
• 1/2 oz Sun Orchard 100% Pure and Natural Lime Juice
• 2 oz Club Soda

Serve over ice in a highball glass and garnish with a lime.

Pink Grapefruit Sandwich Cookies
(Recipe from Martha Stewart Recipes)

• Grated zest of 1 Ruby Red Grapefruit
• 1/4 cup Sun Orchard 100% Pure and Natural Grapefruit Juice
• 1 cup Sugar
• 1 1/2 cups All-Purpose Flour, plus more for work surface
• 3/4 cup Cake Flour (not self-rising)
• 1 tsp Baking Powder
• 1/2 tsp Salt
• 1/2 cup (1 stick) Unsalted Butter, softened
• 2 large Egg Yolks

Pink Grapefruit Cream Filling

• 1/2 cup Unsalted Butter, softened
• 2 cups Confectioners’ Sugar
• 1 tbsp Honey
• 3 tbsp Sun Orchard 100% Pure and Natural Grapefruit Juice

TO MAKE FROSTING:

In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar until light and fluffy (about 4 minutes). Beat in honey. Add juice, 1 tbsp at a time, until filling holds together and is smooth and creamy (about 2 minutes). Transfer to a small bowl, cover, and set aside until ready to use.

TO MAKE COOKIES:

Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside. In a small bowm, combine zest with 1 tbsp sugar and set aside. In a medium bowl, whisk together both flours, baking powder and salt – set aside.

In the bowl of the electric mixer fitted with the paddle attachment, beat butter and remaining sugar on medium-high speed until light and fluffy (about 2 minutes), scraping down the sides of bowl as needed. Add egg yolks and beat until combined, again scraping the side as needed. Beat in reserved zest-sugar mixture. Add flour mixture in two batches, alternating with the juice, and beat to combine.

Turn out dough onto a piece of plastic wrap and shape into a 1-inch-thick disk. Wrap in plastic and refrigerate until firm (about 30 minutes).

On a lightly floured work surface, roll out disk to 1/8 inch thick using a lightly floured rolling pin. Using a lightly floured 2-inch round cookie cutter, cut out rounds and place about 1 inch apart on prepared sheet. Bake, rotating sheet halfway through, until edges are golden (about 18-20 minutes). Transfer sheet to a wire rack to cool (about 5 minutes). Transfer parchment paper and cookies to rack to cool completely.

Using an offset spatula, spread 1 tbsp filling onto flat sides of half the cookies. Sandwich with remaining cookies, keeping flat sides down. Once filled, cookies can be kept in an airtight container in the refrigerator for up to 3 days.

Before you jump into a recipe, here are a few safety tips for prepping your grill, from Grilling Tips:

• “When in use, always keep outdoor grills away from the walls of buildings and from under low hanging tree branches.”
• “Never use outdoor grills inside a garage or other outdoor building.” – Enjoy the outdoors with your outdoor grill.
• “When using a charcoal grill, never add starter fluid to coals that are already hot. This can create a very dangerous situation.”
• “An outdoor grill should never be left unattended and children and pets should always be kept away from the grilling area.”
• “A fire extinguisher or water source should be readily available.”

Now that you’ve taken safety precautions, get your grills started and try some of our favorite recipes. Of course, don’t forget to include some Sun Orchard juices while you’re at it.

Grilled Lemon Yogurt Chicken
(recipe from All Recipes)

• 1/2 cup Plain Low-Fat Greek Yogurt
• 2 tbsp Sun Orchard 100% Pure and Natural Lemon Juice
• 1 tbsp Lemon Zest
• 1 tbsp Olive Oil
• 4 cloves Garlic, crushed
• 1 tbsp Paprika
• 1 tsp Herbes de Provence
• 1 tsp Salt
• 1 tsp Ground Black Pepper
• 1 (5 lb) whole chicken, cut into 8 pieces

Yogurt Harissa

• 1/2 cup Plain Low-Fat Greek Yogurt
• 1 tbsp Sun Orchard 100% Pure and Natural Lemon Juice
• 1 tsp Harissa
• 1 pinch Salt

Whisk together the 1/2 cup yogurt, the 2 tbsp lemon juice, lemon zest, olive oil, garlic, paprika, Herbes de Provence, 1 tsp salt, and black pepper in a bowl. Pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 3 hours. Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Combine 1/2 cup yogurt, 1 tbsp lemon juice, and harissa in small bowl. Set aside.

Remove chicken from bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels. Season with salt. Grill chicken, skin-side down, on the preheated grill for 2 minutes. Turn each piece and move to indirect heat. Grill, turning often, with lid down until well-browned and meat is no longer pink in the center (about 30-35 minutes). An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 180 degrees F (82 degrees C).

Serve chicken with the yogurt harissa mixture on the side.

Grilled Marinated Shrimp
(recipe from All Recipes)

• 1 cup Olive Oil
• 1/4 cup Chopped Fresh Parsley
• 4 tbsp Sun Orchard 100% Pure and Natural Lemon Juice
• 2 tbsp Hot Pepper Sauce
• 3 cloves Garlic, minced
• 1 tbsp Tomato Paste
• 2 tsp Dried Oregano
• 1 tsp Salt
• 1 tsp Ground Black Pepper
• 2 lbs Large Shrimp, peeled and deveined with the tails attached
• Skewers

In a mixing bowl, mix together olive oil, parsley, lemon juice, hot sauce, garlic, tomato paste, oregano, salt, and black pepper. Reserve a small amount for basting later. Pour remaining marinade into a large resealable plastic bag with shrimp. Seal and marinate in the refrigerator for 2 hours.

Preheat grill for medium-low heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.

Lightly oil grill grate. Cook shrimp for 5 minutes per side, or until opaque, basting frequently with reserved marinade.

Grilled Lime Chicken with Black Bean Sauce
(recipe from Simply Recipes)

• 1/2 cup Sun Orchard 100% Pure and Natural Lime Juice
• 2 tbsp Extra Virgin Olive Oil
• 1/2 cup (or more to taste) chopped fresh Cilantro Leaves
• 1 tsp dried Oregano Leaves
• 1/2 tsp coarsely Ground Black Pepper
• 1/2 tsp Kosher Salt
• 1 1/2 lbs boneless, skinless chicken Breasts
• 1 Red Onion, halved then sliced into 1/4″ strips

Black Bean Sauce

• 1 (15 oz) can Black Beans, drained and rinsed
• 1 qt Filtered Water
• 2 Bay Leaves
• 2 cloves Garlic, minced and crushed
• Stems from one bunch of Cilantro, chopped into 1/4″ bits (approximately 1/2 cup)
• Salt and freshly Ground Pepper to taste

Combine lime juice, olive oil, cilantro, oregano, salt, and pepper in a glass bowl and mix well. Trim chicken breasts, then add to the marinade. Cover lightly and marinate, turning chicken occasionally, for 2 hours at room temperature (or overnight) in the fridge.

Prepare Black Bean Sauce while chicken is marinating. Place beans in a large saucepan or soup pan and add all remaining ingredients. Bring to a boil, then reduce the heat and simmer, uncovered, for about 1 1/2 hours. Add additional water if needed. Remove bay leaves, then transfer the bean mixture to a food processor. Process well, adding water if needed to make desired consistency.

Preheat oven to 350 F and prepare grill. Place the red onion slices at the bottom of a shallow, oven-proof dish, then cover with chicken breasts and marinade. Cover the dish loosely with aluminum foil, then bake for 15-20 minutes (until chicken is opaque). Remove the chicken breasts to a platter and set aside. Continue to cook the onions in the marinade (covered) for 10 minutes. Save the marinade for grilling.

Place the chicken breasts on the grill over very hot coals or gas flame and grill until they are thoroughly cooked but still moist (approximately 2 minutes on each side). Drizzle with remaining marinade while cooking. Remove to platter when grilled. Serve with red onions, drizzle with black bean sauce, garnish with sour cream, guacamole, tomatoes or fresh cilantro.

Marinated Tuna Steak
(recipe from All Recipes)

• 1/4 cup Sun Orchard 100% Pure and Natural Orange Juice
• 1/4 cup Soy Sauce
• 2 tbsp Olive Oil
• 1 tbsp Lemon Juice
• 2 tbsp chopped Fresh Parsley
• 1 clove Garlic, minced
• 1/2 tsp chopped Fresh Oregano
• 1/2 tsp Ground Black Pepper
• 4 (4 oz) Tuna Steaks

Ina large non-reactive dish, mix together the orange juice, soy sauce, olive oil, lemon juice, parsley, garlic, oregano, and pepper. Place the tuna steaks in the marinade and turn to coat. Cover and refrigerate for at least 30 minutes. Preheat grill for high heat.

Lightly oil grill grate. Cook the tuna steaks for 5-6 minutes, then turn and baste with the marinade. Cook for an additional 5 minutes, or to desired doneness. Discard any remaining marinade.

Have you ever wondered how lemonade came about? We found CliffordAWright.com to have a great summary of the history of lemonade. Some facts we found interesting include:

• “Lemons in the Mediterranean were first used as an ornamental plant in early Islamic gardens.”
• Literary evidence of a lemon tree dates back to the early 10th century, in an Arabic work on farming.
• There is written evidence of lemonade from Egypt and lemon juice was of popular trade starting in 1104. Bottles of lemon juice, called qatarmizat, “were made with lots of sugar and consumed locally and exported.”

Some fun facts about tea (from the Wiki page on tea):

• “Tea plants are native to East and South Asia.”
• No one is entirely sure of the exact origin of tea, but the “earliest records of tea consumption” date back to the 10th century BC.
• It was not until the 19th century that British societies began consuming tea as much as they do today.
• There are several potential health benefits from tea, with some tea leaving containing more than 700 chemicals.

With all of this talk of lemonade and tea, here are a few recipes for old-fashioned lemonade and lemon tea, guaranteed to get your patrons to “pucker up” during the summer months.

Old-Fashioned Lemonade
(Recipe from Cooks.com)

• 1 1/2 cup Sugar
• 1/2 cup Boiling Water
• 1 tbsp. Grated Lemon Rind
• 1 1/2 cup Sun Orchard 100% Pure and Natural Lemon Juice
• 5 cups Cold Water
• Lemon and Lime Slices for Garnish
• Fresh Mint Sprigs

Combine sugar and boiling water, stirring until sugar dissolves. Add lemon rind, lemon juice and cold water. Mix well and chill. Serve over crushed ice, garnished with lemon and lime slices and fresh mint sprigs.

Old-Fashioned Lemonade
(recipe from AllRecipes.com)

• 6 Lemons (1 cup of Sun Orchard 100% Pure and Natural Lemon Juice)
• 1 cup White Sugar
• 6 cups Cold Water

In a gallon pitcher, combine lemon juice, sugar and water. Stir. Adjust water to taste. Chill and serve over ice.

Fruity Lemon Ice Tea
(recipe from Food Network)

• 2 quarts Water
• 3 Black Tea Bags
• 4 Bags Hibiscus-Based Herb Tea
• 3 cups Raspberries
• 1/2 cup Sugar (or more, depending on preference)
• 1/2 cup Sun Orchard 100% Pure and Natural Orange Juice
• 1/4 cup Sun Orchard 100% Pure and Natural Lemon Juice
• 1/4 cup Sun Orchard 100% Pure and Natural Lime Juice
• Orange, Lemon, Lime Slices for Garnish

Bring water to a boil and steep with the two teas. After tea has steeped dark enough, remove bags, and add raspberries. Add and dissolve sugar, to taste. Add orange, lemon and lime juices. Pass the whole mixture through a fine sieve, pressing on the raspberries to get their juice. Drain the mixture through a moistened towel-lined sieve into a deep bowl or pitcher to remove the cloudy impurities. Chill and serve over ice with orange, lemon and lime slices for garnish.

Blueberry-Lemon Iced Tea
(recipe from MyRecipes.com)

• 1 16-oz. package Frozen Blueberries
• 1/2 cup Sun Orchard 100% Pure and Natural Lemon Juice
• 4 cups Water
• 3 Family-Size Tea Bags
• 3/4 cup Sugar

Bring package of frozen blueberries and lemon juice to a boil in a large saucepan over medium heat. Cook 5 minutes, stirring occasionally. Remove from heat and pour through a fine wire-mesh strainer into a bowl, using the back of a spoon to squeeze out juice. Discard solids and wipe saucepan clean. Bring water to a boil in the saucepan and add tea bags. Let stand 5 minutes. Remove and discard tea bags. Stir in sugar and blueberry juice mixture. Pour into a pitcher, cover and chill 1 hour. Serve over ice.

• Mexican food (MexOnline)
• Decorations – pinatas, maracas, and sombreros (Wikihow)
• Dancing
• Margaritas!

Celebrate Cinco de Mayo this year with delicious and bold flavors, from the sweet to the tangy. Here are a few of our favorite recipes to make you the center of your Cinco de Mayo fiesta (complete with Sun Orchard juices!).

Margarita
(recipe from Epicurious)

• 1/4 cup Kosher Salt
• 1 Lime Wedge
• 2 tbsp Sun Orchard 100% Natural Lime Juice
• 2 heaping tsp Superfine Sugar
• 1 tbsp Cointreau or Other Triple Sec Orange Liqueur

Spread salt on a small plat. Rub lime wedge halfway around rim of 10 oz. glass. Dip moistened side of glass in a salt to lightly coat. Set aside. In cocktail shaker, stir together lime juice and sugar until sugar partially dissolves. Add Cointreau, tequila, and 1 cup ice cubes. Shake vigorously for 25 seconds, then strain into prepared glass. Fill glass with remaining ice cubes.

Tequila Sunrise
(recipe from Food Network: Alton Brown)

• Ice
• 1 1/2 oz Tequila
• Sun Orchard 100% Pure and Natural Orange Juice
• 1/2 oz Homemade Pomegranate Syrup

Fill a Collins or Highball glass with ice. Add tequila. Add enough orange juice to come almost to the top of the glass. Gently pour the pomegranate syrup into the glass and serve. Do not stir.

Recipe for Pomegranate Syrup

• 4 cups Pomegranate Juice
• 1/2 cup Sugar
• 1 tbsp Sun Orchard 100% Pure and Natural Lemon Juice

Place pomegranate juice, sugar and lemon juice in a four-quart saucepan set over medium heat. Cook, stirring occasionally until the sugar has completely dissolved. Reduce the heat to medium-low and cook until the mixture has reduced to 1 1/2 cups (approximately 50 minutes). Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator. The syrup can be kept for up to six months.

Michelada
(recipe from DrinksMixer)

• 12 oz Beer
• 1 tbsp Sun Orchard 100% Pure and Natural Lemon Juice
• 2 dashes Worcestershire Sauce
• 1 dash Soy Sauce
• 1 dash Tobasco Sauce
• 1 pinch Black Pepper
• Salt

Mix ingredients in a tall high glass with lots of ice. Add beer, mix and serve.

Low-Calorie Drink Recipe: The Citrus de Mayo
(recipe from SHAPE)

• 2 parts Pucker Citrus Flavored Vodka
• 1 tbsp Sun Orchard 100% Pure and Natural Lemon Juice
• 1/2 part Agave Nectar
• 1 quarter-sized piece of Peeled Ginger
• 2 Sprigs of Cilantro
• Pinch of Cayenne (more if you like it spicy)

Muddle the piece of ginger and one sprig of cilantro in a cocktail shaker. Add the vodka, lemon juice, and agave nectar to the shaker with ice and shake. Strain through a sieve over fresh ice. Garnish with another sprig of cilantro.

Best Party Sangria
(recipe from About.com)

• 1 Bottle of Red Wine (Cabernet Sauvignon, Merlot, Rioja, Zinfandel, Shiraz)
• 1 Lemon cut into wedges
• 1 Orange cut into wedges
• 1 Lime cut into wedges
• 2 tbsp Sugar
• Splash of Sun Orchard 100% Pure and Natural Orange Juice
• 2 shots of Gin or Triple Sec (optional)
• 1 cup of Raspberries or Strawberries
• 1 small can of Diced Pineapples (with juice)
• 4 cups Ginger Ale

Pour wine into a large pitcher and squeeze the juice wedges from the lemon, orange and lime into the wine. Toss in the fruit wedges and pineapple, then add sugar, orange juice, and gin. Chill overnight. Add ginger ale, berries and ice just before serving. If you’d like to serve right away, use chilled red wine and serve over LOTS of ice. However, remember that the best Sangria are chilled around 24 hours in the refrigerator, allowing the flavors to really marinate into each other.

Our commitment to food safety was validated recently when our Florida plant passed the Safe Quality Food Institute’s world-renowned audit process. SQF (Safe Quality Food) is one of the world’s most respected food safety certification programs. It is the only certification program outside Europe that is recognized by the Global Food Safety Initiative (GFSI). Our plant in Haines City, Florida achieved Level 2 SQF 2000 certification, and this is an accomplishment we are all extremely proud of. Our Tempe, Arizona facility is preparing for the audit right now and will be going through the process very soon.

We are able to excel in these types of rigorous, independent audits because our food safety assurance consists of meeting federal requirements for  Good Manufacturing Practices (GMPs), which covers areas like buildings, equipment, personnel, and pest control. We exceed these requirements and have gone a step further by implementing sustainable practices in our  manufacturing plants. Furthermore, we strive to meet all expectations that are set by the Hazard Analysis Critical Control Points (HACCP) program. This detailed and systematic food safety plan identifies and prevents potential physical, chemical and biological hazards that can be encountered during food production. Since January 2004, all juice manufacturers have been required to implement a documented HACCP food safety plan. Here at Sun Orchard, we have been doing this years before it was a federal requirement. We work closely with regulatory and academic experts from the FDA and the Center for Food Safety at the University of Georgia to develop and implement comprehensive programs that provide the highest possible level of food safety assurance and creating the best quality in fruit juice production.

The effectiveness of our food safety is consistently tested through a variety of food safety assurance programs, including third-party auditors such as  Silliker Laboratories, AIB, and NSF/Cook & Thurber. Our customers also perform rigorous quality audits of their own and we continue to earn top scores from all parties. We have earned Supplier of the Year honors, as well as were named a Top 100 Supplier for SYSCO and a Top 5% Supplier for Darden Restaurants.

Because we source our citrus fruits from major citrus-producing regions in North America, our Fruit Procurement Department closely monitors every citrus crop from bloom to harvest. This assures that a steady supply of fresh, high quality citrus is available to be squeezed into our premium juices. Questions about our safety and quality programs? Just ask us. We are proud of the juice we craft every day and love to brag about our efficient, safe manufacturing process.

Growing your own fruits and vegetables is satisfying and promotes a healthy planet. Spark People provides a few benefits of having a garden with fruits and vegetables:

• Healthy foods for your family. Fresh fruits and vegetables in your backyard promote eating the daily servings of fruits and veggies. Fun fact: “Preschool children who were almost always served homegrown produce were more than twice as likely to eat five servings of fruits and vegetables a day—and to like them more—than kids who rarely or never ate homegrown produce.”
  
• Save money. And gas! With veggies and fruits growing in your backyard, this limits the amount of groceries and trips to the supermarket.
  
• Help the planet. Growing food organically without pesticides and herbicides reduces the impact of air and water pollution. The lack of driving and shipping involved also reduces the use of fossil fuels.

Here are some drinks and recipes that you can whip up using food right from your backyard.

Wonderlust

(from The Daily Green)

• 1/2 oz. Sparkling Wine
• 1 1/2 oz. Gin
• 4 whole Blackberries
• 1/2 oz. Sun Orchard 100% Pure and Natural Lemon Juice
• 1/2 oz. Simple Syrup
• 1/2 oz. Egg Whites

Pour wine into cocktail glass. In a separate mixing glass, add all other ingredients and ice. Shake vigorously and double strain into cocktail glass with wine. Garnish with a blackberry.

Pepper Basil Caipirinha

(from The Daily Green)

• 1 bar spoon White Pepper Corns
• 1 bar spoon Sugar
• 1 Lime – quartered
• 1 oz. Sun Orchard 100% Pure and Natural Lime Juice
• 10 Basil Leaves
• 2 oz. Cachaça
• 1 Basil Leaf

Muddle white pepper corns and add sugar, quartered lime and basil leaves. Add cachaça and lime juice. Shake mixture and strain into a rocks glass over ice. Garnish with sprig of basil.

Celery Cup

(from The Daily Green)

• 1-inch fresh Cucumber
• 2-inch Celery Stalk (closer tot he heart for sweetness)
• Palm-full of Cilantro
• 1 oz. Sun Orchard 100% Pure and Natural Lemon Juice
• 1 1/2 oz. Cucumber Vodka
• 1/2 oz. Pimm’s
• 3/4 oz. organic Agave Nectar or Simple Syrup
• 1 Celery Stalk for garnish

In a mixing glass, muddle the cucumber, celery, cilantro and lemon juice into a pulp. Add remaining ingredients, cover in ice and shake hard for 10 seconds. Strain into a tall glass over fresh ice and garnish with a piece of celery.

Grapefruit Lavender Ice Cream

(from Organic Authority)

• 28 oz. of organic Coconut Milk
• 3/4 cup Honey
• 1 tbsp. Dried Lavender
• 1/2 cup Sun Orchard 100% Pure and Natural Grapefruit Juice
• 1 Lemon, zested
• 1/2 Grapefruit, zested

Combine coconut milk, honey and lavender in a saucepan; bring to a boil over medium heat, whisking. Reduce to very low heat, cover, and let steep 30 minutes, checking often and whisking to make sure mixture doesn’t boil. Strain mixture into a glass pitcher or bowl and chill until cold. Whisk grapefruit juice into chilled coconut mixture. Pour into ice cream machine and follow manufacturer’s instructions, adding zests to mixture after 10 minutes. Transfer to container with a  lid and freeze until firm (about 2 hours).

Billions of Blueberries Pie

(from Oraganic Authority)

Pie Crust:

• 2 cups + 3 tbsp. Flour
• 1 tsp. Salt
• 2/3 cup Shortening
• 1/3 cup + 1 tbsp. Cold Water
• 1 Egg Yolk + 1 tbsp. Water (for Egg Wash)

Filling:

• 5-6 cups wild Blueberries
• 1/2 cup Sugar
• 3 tbsp. Flour
• 2 tsp. Sun Orchard 100% Pure and Natural Lemon Juice
• 1 tbsp. Butter

Make pie crust. Mix dry ingredients together, then cut shortening into the flour until blended. Add water and mix into dough, handling it as little as possible. On a lightly floured surface, roll your crust out to fit a 9″ pie plate – you will have a bottom piece and a top piece. Place the bottom piece in your pie pan.

Make filling. Wash berries, mix in flour and sugar with the fruit and sprinkle with lemon juice.

Place blueberries in pan and over bottom crust. Chop the butter up into small pieces and distribute evenly over top of pie. Cover pie with top crust and cut a few small air vents. Brush with the egg yolk and water mixture to make it shiny. Crimp the edges. Bake the pie for 35 minutes at 400 degrees, until top crust is golden brown. Let cool slightly and enjoy!

1. Buy local. Buying from your farmer’s market supports your local economy, as well as promotes a sustainable environment. eLocal created this infograph that does a great job at showing the benefits of buying local:

2. Use re-usable. Bags, bottles and containers…all of these can be reusable. Restaurant owners – get rid of Styrofoam. It does not break down easily and is known to release chemicals when broken down. It is not a sustainable material.

3. Create and use a compost bin. Need a place for those fruit rinds and coffee grounds? Create your own compost bin that you can utilize to create compost for your own garden or plants. The US Environmental Protection Agency provides information on making a compost bin and what can and cannot be compost.

4. Switch out your light bulbs for energy-efficient ones. Replacing your bulbs with compact fluorescent lights (CFLs) saves energy and money. In October 2009, we invested in energy efficient lighting throughout our Tempe facility, which decreased energy use associated with lighting by approximately 55 percent.

5. Put flow restrictors on faucets. Installing flow restrictors limits the amount of water that is distributed each time the faucets are used. This reduces water usage by hundreds of gallons per year.

6. Purchase energy-efficient. Look into buying kitchen appliances that save energy, which can save you hundreds of dollars a year. Look for Energy Star appliances. The site Accion broke down the savings in their article on green tips for restaurants:

7. Grow a garden. What better way to promote sustainability and help the environment than by growing your own garden? Grow your own herbs and vegetables and give your menu a natural and “I-grew-this” taste.

8. Skip the meat. Try to remove meat from your diet at least one day this week. Meat production, when not utilizing sustainable practices, affects the environment in numerous ways and has negative effects on fossil fuels and water and land consumption.

9. Take a single trip rather than multiple trips for your errands. Rather than take multiple trips to run errands throughout the week, set aside enough time to complete all errands in one day. Don’t forget to go the speed limit and try not to rapidly accelerate or brake multiple times.

10. Turn off the lights and computer. By turning off all lights and shutting down the computer every night, energy is saved and electricity costs are reduced.

What are some sustainable practices that you use personally or implement in your business?