This is what I call a ‘sunset drink’ – a calming, hot drink to cool the nerves after a harried day.

I was craving a simple drink. Nothing with white sugar but perhaps a little honey to taste. I remembered a hot drink that I had in a pleasant museum cafe, De Koffieschenkerij, at Amsterdam’s oldest building and parish church, ‘Oude Kerk’.

We had been walking the whole day and the friend suggested we take a seat inside. The outside seating area was filled but the inside seating was quiet. We definitely had the better seats. It was quaint and rather surreal to be sitting in an 800 year old building in an area where priests changed in and out of their vestments but there was a definite calming vibe in there. The next time you are around the ‘red light district’ of Amsterdam, pop in for some quiet solitude and a hot cuppa. The courtyard sitting might look tempting, but go take a seat inside instead.

So what was the hot beverage I had at De Koffieschenkerij? It was just slices of oranges, ginger and honey. Simple and satisfying after a mad day of outdoor walking. Have the drink cold if you like, it taste almost just as good.

If you haven’t read about my huge shopping haul of food produce that I took home with me from Paris and Amsterdam, click here, you will be impressed.

3-Citrus Honey Drink

Prep: ~ 10 minutes 
Cook: ~ 2 minutes
Inactive: Sit in the refrigerator for ~ 4 hours to firm up.
Level: Easy.
Serves: ~ 6 – 8
Oven Temperature:
Can recipe be doubled? Yes
Make ahead? 3 days ahead


1 cup = 250ml =8.45 US fl oz

1 grapefruit
1 orange
1 lime
1 or 2 sticks of cinnamon (optional)
1 bunch of mint
Honey to taste
Boiling water


1. Slice both ends off the grapefruit, orange and lime. Discard these slices as they contain too much pith (white part) and will make the drink bitter.
2. In a large heatproof jug (4 – 8 cups) (~ 1 – 2 litres), add enough honey to sweetened, sliced grapefruit, orange, lime, the stick(s) of cinnamon and the bunch of mint.
3. Top with boiling water.
4. Use a muddler, spoon or a rolling pin (with a flat base) to muddle the fruits and mint. Don’t overdo it or the white pith of those citrus fruits will turn the drink bitter.
5. Infuse for not more than 10 minutes or the drink will become progressively bitter.
6. Strain and sip away. Serve hot or iced.


If you can get a hold of the highly perfumed, seasonal citrus fruit, yuzu (mine are from Japan), those are wonderful mixed with orange and lemon slices.