- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 6 cocktails
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 211
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 4 g
- Sugar
- 14 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 2 mg
- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 6 cocktails
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 211
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 4 g
- Sugar
- 14 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 2 mg
Ingredients
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Directions
Special equipment:
an electric centrifugal juicer- Peel 5 of the oranges. Using an electric centrifugal juicer, juice the peeled oranges. Cut one orange into quarters and juice all of it, including the skin. The juicer should help produce a foamy, whipped texture. Alternatively, use 2 cups fresh squeezed orange juice (from about 6 navel oranges). Slice the remaining orange.
- Fill 6 Collins glasses with ice and evenly divide the Campari among them. Top each glass with the freshly squeezed orange juice and an orange slice.
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