4 oranges, peeled and segmented
3 oranges, peeled and segmented
4 lemons, sliced
1 cup lemon zest
1 cup lemon juice
2 tablespoons orange juice
2 tablespoons vodka
2 maraschino cherries, sliced
1 teaspoon grenadine syrup
1 slice lemon, cut into 1/2 inch cubes
1 1/4 teaspoons orange zest
1 cup grape juice
1 cup baby palm fruit juice
Cut oranges into oranges slices
Cut oranges in half and slice, discarding peel
Cut oranges into 2 inch cubes
Rub oranges with lemon zest
Stir lemon peel into lemon juice
Remove peel from oranges
Stir orange peel into lemon juice
Stir orange peel into lemon juice
Stir grape peel into lemon juice
Stir orange juice into lemon juice
Broil oranges over hot coals in 10x15 inch dish, 2 inches from heat source, until orange juice is fully absorbed
Stir lemon juice into orange juice, if desired
Drop orange slices from fruit (bitter prunes can be added)
Place orange slices on hot coals for a separate flame. Repeat with remaining fruit(s)
Place cherries on cherries, discarding peel
Stir lemon zest into lemon juice. Pour grape juice over oranges and citrus peel. Drizzle with lemon juice. Drizzle with grape juice. Garnish with orange slices.