Since pressing its first batch of golden nectar in the ’90s, Natalie’s has diversified beyond citrus, offering more than 14 flavors such as Carrot Ginger and Pumpkin Apple Spice, “but our principles remain the same,” says Director of Marketing Natalie Sexton, the company’s namesake. Produce is squeezed in small batches and pasteurized at the minimum temperature, for the minimum amount of time required by the FDA, killing harmful bacteria while keeping nutrients and enzymes intact. Each juice contains five ingredients or fewer, none of which include preservatives, concentrates, flavor packs or added sugars.

“It’s the same pure product my family’s enjoyed at home for years,” says Natalie.

This winter, ditch the carbonated beverages and sugary mixers (common culprits for hangovers) and create a clean, refreshing cocktail made with Florida’s good stuff.

Photography courtesy Natalie’s Orchid Island Juice Co.

ORANGE CRANBERRY ROSEMARY MIMOSA

SERVES 1

• Natalie’s Orange Cranberry Juice
• 1 tablespoon rosemary simple syrup (recipe below)
• Champagne or sparkling wine
• Rosemary and orange peel (for garnish)

PREPARATION: In a glass, add equal parts Orange Cranberry Juice and champagne. Add rosemary simple syrup. Stir and garnish with a sprig of rosemary and a piece of candied orange peel (recipe below).

Rosemary Simple Syrup

• 2 tablespoons fresh rosemary, finely chopped
• 1 cup sugar
• 1 cup water

PREPARATION: Place all ingredients in a pot. Boil for 1 minute. Allow the syrup to cool, then strain it through a fine mesh sieve. Place in an airtight container and refrigerate.

Candied Orange Peel

• 2 oranges
• 3 cups sugar
• 2 cups water

Score the oranges into quarters and peel. Cut the rinds into quarter-inch strips. Place the strips in a pot with the sugar and water. Bring to a boil and then reduce to a simmer. Simmer for 45 minutes. Strain the orange peel and toss in a bowl with sugar. Pull apart the pieces of peel and place on a cooking rack to dry.

Frozen lemon mint sweet tea with a splash of bourbon; Photography courtesy Natalie’s Orchid Island Juice Co.

FROZEN LEMON MINT TEA (with a Splash of Bourbon)

SERVES 6

• 2 16-ounce bottles of Natalie’s Lemonade Tea
• 1 cup sugar
• 1 cup water
• 3 tablespoons mint, coarsely chopped
• 1–2 ounces bourbon
• Lemon slices and fresh mint

PREPARATION: Boil the water, sugar and mint for 1 minute. Allow the syrup to cool completely. Pour through a strainer to remove the mint leaves. In a large bowl, combine the syrup with the Lemonade Tea. Chill for at least 1 hour.

Freeze according to instructions of ice cream maker. Transfer to an airtight container and freeze for a few more hours before serving.
Top with bourbon, if you please.

Try more recipes from NATALIE’S ORCHID ISLAND JUICE CO.