with Lemon Balm
|Saturated Fat Acids||0.2 g|
|Sugar added||4 g|
|Bread exchange unit||1.5|
Rinse lemon balm, shake dry and reserve for garnish.
Rine grapefuit in hot water, wipe dry and cut in half. Cut 2 slices from one half and reserve for garnish. Squeeze the juice from both halves.
Halve the pomelo and squeeze out juice.
Combine both juices with the soy milk, agave syrup and ice cubes and puree briefly in a blender. Pour into 2 serving glasses, add reserved lemon balm, place 1 grapefruit slice on the rim of each glass and serve immediately.