In 11 days I will be on a plane to Las Vegas. I have never been and am very excited. Not much of a gambler, I’ll be catching shows and enjoying the pool, sunshine, and culinary delights. To get me in the mood (not that I need much help), I made this raspberry-orange rise and shine breakfast beverage. Tart, fruity, and fresh, it got me in poolside relaxation mode.

I adapted the recipe from Cooking Light’s raspberry-orange sunrise, sizing it down for one and using sparkling pink lemonade instead of sparking wine. After all, it is a work day

Fresh-squeezed oranges make use of winter’s juicy citrus, and raspberries add bright, berry tartness. It’s so easy to make for one; you don’t even need an electric juicer. Just use a citrus press, lemon reamer, or manual juicer. If you don’t have any of those, I suggest buying a citrus press; it’s versatile, easier to use than the reamer, and much cheaper than the juicer.

Recipe: Raspberry-Orange Rise and Shine
Serves one

3/4 cup fresh orange juice (1 to 1-1/2 oranges)
1/4 cup fresh or frozen raspberries
1/4 cup sparkling lemonade*
1 orange slice
3 fresh raspberries (optional)
1 Tbsp sugar (optional)

Pour orange juice and raspberries into blender or food processor. Blend until smooth. Pour juice through a sieve into a bowl or liquid measuring cup. Stir in sparkling lemonade. Pour over ice into a glass. Toss the three fresh raspberries in the sugar, and place them in the drink. Garnish with an orange slice on the rim of the glass.

*For an alcoholic version, substitute the sparkling lemonade with semisweet sparkling wine.