Ingredients
1/2 cups Walnuts, Toasted And Chopped
1/2 cups Orange Juice
1 whole Lemon (juice And Zest, Divided)
1 Tablespoon Honey
1 Tablespoon Balsamic Vinegar
1/2 teaspoons Cinnamon
Method
Sources
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Recipe1M+
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Lever-press citrus juicer — maximum juice, no seeds
Perfect ice spheres — minimal surface area, maximum chill
Walnut halves — baking, Georgian satsivi, muhammara, salads
Orange bitters — dry martini, gin and tonic, whiskey cocktails
Fine mesh bag — nut milks, cold brew coffee, ricotta, juice straining
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Lever-press citrus juicer — maximum juice, no seeds
Perfect ice spheres — minimal surface area, maximum chill
Walnut halves — baking, Georgian satsivi, muhammara, salads
Orange bitters — dry martini, gin and tonic, whiskey cocktails
Fine mesh bag — nut milks, cold brew coffee, ricotta, juice straining
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toast walnuts and set aside to cool. place chopped/peeled/cored fruit in a bowl. squeeze the juice of 1/2 the lemon over top, mix and set aside. in a small sauce pan on low heat, melt the honey and balsamic together to form a syrup. add the remaining lemon juice and 1/2 the lemon zest. stir until heated through then pour over top of the fruit and mix well. then, add the remaining lemon zest and cinnamon to the fruit. add in the orange juice and walnuts and mix well. serve family style or in individual fruit cups. dive in immediately, or allow the fruit to marinate a bit first. either way, its darn tasty.