Store and Deli are now open 10-3 Tuesday - Saturday
Arts & Craft Fair - Saturday, June 27 !!
Grove tours 11am & 1pm Thursday - Saturday Play area open 10- 3 Thursday - Saturday
Note: due to COVID-19 above schedules are temporarily in place
Fruit shipping resumes in mid-Nov when the new crop ripens.
We are STILL shipping Frozen Juice, Wine & Fudge, Jams & Jellies & more.
Now Available - fresh locally farmed Clams & Oysters from Two Docks Shellfish
Place order with Two Docks by Thursday 9AM - Available for local pickup only on Friday or Saturday
3 cups 100% grapefruit juice
2 to 4 Tbsp honey
1 cinnamon stick
1/2 teaspoon whole allspice berries
½ cup water
In a medium pot, combine 100% Grapefruit Juice, honey, cinnamon, allspice, and 1/2 cup water. Bring to a boil over high heat; strain and discard solids. Serve with a grapefruit segment or strip of zest.
Notes: Serves 4
2 cups raspberries (divided use)
3 1/2 cups water (divided use)
3/4 cup extra fine sugar
1 cup pink grapefruit juice
Mint sprigs for garnish
Puree 1 cup of the raspberries with 1 cup of water in a blender or
Force the puree through a fine sieve set over a pitcher, pressing hard
on the solids.
Add remaining raspberries, and water, the sugar and the grapefruit juice
to the pitcher.
Stir the mixture until sugar dissolves.
Divide among tall glasses filled with ice cubes.
Garnish with Mint springs.
2 large Florida oranges (navels)
2 cups fresh strawberry halves
4 tsp. Sugar, divided
1/4 tsp. Pure vanilla extract
1 1/4 cups lowfat coconut milk
Peel oranges and cut into sections. Place sections in a large resealable plastic freezer bag in a single layer. Freeze until solid.
In a blender combine strawberries, 2 tsp of sugar and vanilla. Blend to smooth puree. Pour evenly into 4 glasses. Rinse blender; place coconut milk, 1/2 cup water, remaining 2 tsp of sugar and frozen orange sections in blender. Blend until smooth and thick. Adding 1 tbsp water at a time if mixture is too thick.
Pour mixture evenly over strawberry puree in each glass, and serve.
Serving Size: 4
1 cup freshly squeezed lemon juice
3 cups water
1/2 cup sugar
2 cups freshly squeezed orange juice
4 fresh orange slices 1/4" thick
4 fresh lemon slices 1/4" thick
Combine fresh squeezed lemon juice, water and sugar, and blend well to dissolve sugar. Add fresh squeezed orange juice. Mix well and chill.
Place 1 orange slice and 1 lemon slice with ice cubes in a tall glass.
Pour chilled Orange Lemonade over ice.
Ready to serve.
Notes: If you're local, Mixon's has fresh squeezed orange juice already made - no need to squeeze your own.
Nutritional Information per serving:
calories: 180, total fat: 0g, saturated fat: 0g, % calories from fat: 1.3%, % calories from saturated fat: 0%, protien: 1g, carbohydrates: 46g, cholesterol: 0mg, dietary fiber: 1g, sodium: 5mg
2 cups 100% florida orange juice
1/3 cup frozen apple juice concentrate, thawed (6 oz. Can)
2 tbsp. Orange liqueur or non-alcoholic orange liqueur
In a saucepan combine orange juice, apple juice concentrate and 1/2 cup water. Cook over medium heat 8 to 10 minutes or until hot, stirring occasionally. Stir in liqueur; heat through. Ladle into mugs, and serve.
In a 4-cup microwave-safe measuring cup combine orange juice, apple juice concentrate and 1/2 cup water. Cook uncovered, on high (100% power) 6-7 minutes or until hot, stirring every 2 minutes. Stir in liqueur. Ladle into mugs and serve.
Makes 5 (5-oz.) servings
3 cups water
1 46-ounce Hawaiian Punch
1 46-ounce orange juice
3 cups sugar
1 1/2 cups lemon juice
1 1/2 cups ginger ale
Heat water and sugar until dissolved. Boil 5 minutes. Cool and add the remaining ingredients.
Serving Size: 50
Notes: This is very good with orange swirl ice cream floating on top.
12 bananas, mashed
3 qts Mixon fresh orange juice
Juice and grated rind of 2 lemons
1 ½ qts crushed pineapple or pineapple tidbits
1 ½ quarts sugar
1 Tbsp salt
3 qts whole milk
Mix in 20 qt mixing bowl on low speed, orange juice, lemon juice and rind, crushed pineapple, bananas, sugar and salt. Slowly beat in milk, blending ingredients. Pour into steam table pans (2) – 2 inch deep. Freeze until firm (4 to 6 hours). Garnish with orange slices. Yields 50 servings.
1 cup 100% Florida orange juice
1/2 cup 100% Florida grapefruit juice
1 ripe banana
1/2 cup low-fat vanilla yogurt
1/2 tsp. Pure vanilla extract
In a blender combine orange juice, grapefruit juice, banana, yogurt and vanilla; blend until smooth. Pour into 2 glasses, and serve
Serving Size: 2 (8-oz.) servings
2 cups orange sherbet
2 cups vanilla frozen yogurt
1 cup 100% Florida orange juice
1 cup orange soda
4 thick orange slices
Scoop 1/2 cup orange sherbet and 1/2 cup vanilla frozen yogurt into each of 4 glasses.
Pour 1/4 cup orange juice and 1/4 cup orange soda on top of each. Garnish with an orange slice and serve.
Serving Size: 4
Notes: This is a kid's favorite.
1 (2 INCH) piece lemon zest, cut into thin slivers
2 tsp. boiling water
2 tsp. green tea powder or 1 green tea bag
3/4 cup hot water
1/2 cup freshly squeezed grapefruit juice or orange juice.
3 tbsp. freshly squeezed lemon juice
1 tsp. honey
Put lemon zest into a large cup or mug. Cover with 2 tsp. boiling water and let steep for about 3 minutes. Add the green tea powder or tea bag and hot water. Add the grapefruit juice or orange juice, lemon juice and honey. Mix well and serve.
3 cups 100% Florida orange juice
1 cup 100% Florida grapefruit juice
1/4 cup honey
1 3-inch cinnamon stick
1 Florida orange, sliced into rounds
In a medium sauce pan combine orange juice, grapefruit juice, honey and cinnamon stick. Place over medium heat. Cook, stirring occasionally, just warm (do not boil). Remove cinnamon stick with slotted spoon; discard. Ladle into 4 mugs and garnish each mug with a citrus round. Serve warm
Serving Size: 4 to 5
Notes: can use the cinnamon sticks as stirrers for each cup.
1 cup white sugar, or to taste
4 lemons, juiced
4 limes, juiced
4 oranges, juiced
3 quarts cold water
1 lime, sliced into rounds (optional)
12 cups ice cubes
Pour the sugar, lemon juice, lime juice and orange juice into a gallon-sized container; stir until the sugar has dissolved. Serve over ice with a slice of lime, if desired.
Serving Size: 12
1 qt. boiling water
1/4 cup sugar
10 whole cloves
2 Cinnamon sticks, 2 inches
4 Orange-Pekoe tea bags
1/4 cup grapefruit juice
2 tbsp. lemon juice
1 tbsp. grapefruit zest
1 slice lemon
6 lemon wedges for garnish
Combine water, sugar cloves and cinnamon sticks in a 2-qt. saucepan. Mix well and bring to a boil. Remove from heat; add tea bags. Steep 4 minutes then strain. Stir in remaining ingredients except for lemon wedges. Set aside until mixture is at room temperature.
Garnish with lemon wedges.
4 cucumber slices
1 rosemary sprig
1 1/2 oz florida grapefruit juice
1/2 oz lime juice
1/2 oz simple syrup
1/2 oz campari
1/2 oz tequila, silver salt, for rim
In mixing glass, muddle cucumber & rosmary. Add remaining ingredients.
Add ice, shake & strain into salt-rimmed margarita glass over fresh ice.
Garnish with cucumber slice & rosemary sprig.
1 cup sugar
1 cup water
Rind of 2 lemons and 1 small grapefruit, white pith scraped
1 cup lemon juice
3/4 cup grapefruit juice
1 (12-ounce) can of light beer
Lemon and grapefruit slices
1. Mix sugar with water in a saucepan.
2. Bring to a boil; add lemon and grapefruit rinds. Cover and let stand for 5 minutes.
3. Remove citrus rinds and cool to room temperature.
4. Add lemon and grapefruit juices. Pour into a large pitcher over ice.
5. Add beer and fruit slices just before serving. Stir once to mix.
Servings: 6 (1/2-cup each)