Noble Tangerine Mulled Sangria

Today is National Sangria Day…five days before Christmas. One would think this holiday would fall mid summer when warm weather fruits are at their peak but nope it falls in December. The temperature high in Central Florida today is in the mid eighties making a chilled drink more than appropriate but we decided to celebrate with a more festive recipe. Let us introduce you to our new go-to holiday cocktail: Noble Tangerine Mulled Sangria.

This sangria has all of the festive notes one would expect at this time of year without the need for chilly temperatures.

Noble Tangerine Mulled Cider

1 (750-mililiter) bottle of red wine, divided

1/4 cup sugar

1 cinimmon stick, broken in half

2 teaspoons whole allspice

1/2 teaspoon whole cloves

1 (3 x 1 inch) strip of orange or lemon rind (optional)

3/4 cup Noble Tangerine Juice

12 ounces sparkling water

Fruit garnishes such as pomegranate seeds, fresh cranberries, citrus slices or pear slices.

Combine 1 cup wine, sugar and whole spices in a small saucepan and bring to a simmer.

Simmer for five minutes ensuring the sugar does not burn.

Remove from heat and allow to cool.

Strain mixture to separate the whole spices.

Combine the cooled mixture, remaining wine and Noble Tangerine Juice in a pitcher.

Chill pitcher in the refridgerator  until ready to serve.

Pour sparkling water into the pitcher and garnish individual glasses with the desired fruit pieces.

Noble Tangerine Pudding

The holidays are hectic and not to mention full of heavy, high fat desserts. Sometimes it is nice to have a quick and healthier dessert option to turn to.  This three ingredient tangerine pudding is just that. If you add a little whipped cream on top, this dessert would be perfect for even the fanciest of dinner parties.

Noble Tangerine Pudding

2 cups Noble Tangerine Juice

1 tablespoon sugar

3 tablespoons cornstarch

1 tablespoon orange blossom honey (optional)


Combine the Noble Tangerine Juice, sugar and cornstarch in a small saucepan.

Whisk to break up any lumps the cornstarch may have caused.

Turn the heat on medium-high and bring to a boil, whisking continualy.

Once boiling reduce the heat to prevent the sugar from burning and continue whisking until the mixture thickens. This should take a few minutes. Once thick enough to coat the back of a spoon turn off the heat.

If a sweeter pudding is desired whisk in Orange Blossom honey.

Continue whisking to ensure there are no clumps and allow to cool slightly.

Carefully spoon pudding into desired glasses or bowls.

Chill pudding in the refrigerator for approximately two hours or until firm.

Top with whipped cream if desired. We think this Coconut Whipped Cream would be a delicious addition.

This recipe would also work great with Noble Blood Orange or Noble Tangerine Clementine.



A Noble Thanksgiving

The holiday season is here and we have been telling ourselves for weeks that we will be organized and plan our menus weeks in advance for all of the upcoming festivities. Well, Thanksgiving is THIS week so here we go…

Our Noble Tangerine Glazed Ham is a yearly staple. We know it isn’t a Turkey but if you are feeding a large crowd it is nice to have a few main dish options. Food and Wine magazine has a Roasted Turkey with Tangerine Glaze recipe that will be making an appearance on our family’s table as well. The tangerine glaze has hints of ginger, brown sugar and sage and we will be making make extras to top off our left overs.

A great compliment to the roasted turkey would be this Cranberry-Tangerine Cranberry Relish courtesy of Bobby Flay on the Food Network website.

Some may argue that side dishes are more important than the main. I would have to agree. There is something about pilling on the mash potatoes with gravy, the gooey sweet potato casserole and some years, if someone is willing,  the oyster casserole with multiple sticks of butter that requires a few green vegetables to “balance” everything out. We are a Brussels sprout family but only if they are roasted almost beyond recognition. The crispier the better. With a quick google search we came across Blood Orange Brussels Sprouts from Jan’s Sushi Bar that look great.

If you were able to save room for a bite of dessert this Citrus Pumpkin Pie in a Nutty Crust recipe from would be the perfect ending to your Thanksgiving meal. If you didn’t save room it would even make a tasty breakfast the next day.

No matter what you serve on Thanksgiving this year we wish you and your family a safe and delicious holiday. Enjoy.

Deal Between Wm. G. Roe and Seminole Tribe of Florida Will Expand Sales Opportunities


Published: Monday, September 16, 2013 at 12:01 a.m.
Last Modified: Tuesday, September 17, 2013 at 2:53 a.m.

WINTER HAVEN | A marketing deal between Wm. G. Roe & Sons Inc. and the Seminole Tribe of Florida will expand sales opportunities for the juice brands at both companies.

“When we looked at this opportunity, we both thought we could be much more competitive,” said Quentin Roe, president of the Winter Haven-based family citrus company, which sells juice products under the Noble Juice brand, on Monday.

The Seminole Tribe recently purchased a 51 percent interest in Noble Food Service, the marketing subsidiary of Noble Juice, for an undisclosed price, both companies announced in a press statement.

The advantage for Roe is the new company qualifies as a minority-owned business, expanding the marketing opportunities for the Noble Juice and the tribe’s Seminole Pride brand of premium orange juice, Roe said.

Many Fortune 500 companies and government agencies have requirements to buy from minority-owned businesses, he said, so the deal expands opportunity for both brands.

“We had a distribution company in place that they needed; they had a minority status but they were struggling with distribution,” Roe said. “The combination of juices they brought along with its minority status created a great new opportunity. It gives Noble Food Service an extensive line of fruit juices.”

Noble Juice was formed in 1996 and currently produces 6 million gallons annually of tangerine, grapefruit and orange juices and blended juice products. Noble Food Service, formed in 2009, has 11 marketing employees, said Roe, who added current management will continue to run the company.

“Our combined entity offers everything from premium orange juice, which is the standard bearer of citrus juices, to a full array of specialty citrus juices, the fastest-growing segment of the business,” said Tony Sanchez, president of the Seminole Tribe of Florida Inc., the Tribe’s business development arm, in the press statement.

Roe, which also runs a fresh citrus packinghouse in Winter Haven, has had a business relationship with the Seminoles since it began growing citrus in the 1980s, Roe said.

The Seminoles have 750 acres of citrus groves in Florida, according to the tribe’s website.

It sells fresh oranges, tangerines and grapefruit and not-from-concentrate orange juice under the Seminole Pride brand.

Roe was founded in 1927 and is now operated by the fourth generation of the family.

Polk leads the state’s citrus-producing counties with 82,572 grove acres and 9.9 million trees in 2012, according to the most recent U.S. Department of Agriculture data.

It led all Florida counties in citrus production in the 2011-12 season with 31.2 million boxes, including the largest orange, tangerine and tangelo harvest and the third-largest grapefruit production.

[ Kevin Bouffard can be reached at or at 863-401-6980. Read more on Florida citrus on his Facebook page, Florida Citrus Witness, ]

Originally published by The Ledger .

Seminole Pride, Noble Juice Combine to Offer Industry’s Most Extensive Line of Citrus Juices

HOLLYWOOD, FLA. — The Seminole Tribe of Florida, Inc., through its growing citrus production business, Seminole Pride, has acquired a majority interest in Noble Food Service, the sales and marketing division of Noble Juice of Winter Haven, Fla.

By joining forces in a sales and marketing operation, Seminole Pride and Noble Juice will create one of the industry’s most extensive line of citrus juices and expand their distribution to more restaurants, schools, hotels, hospitals and catering operators throughout the United States, said Tony Sanchez, president of the Seminole Tribe of Florida, Inc., the Tribe’s business development arm.

“Our combined entity offers everything from premium orange juice, which is the standard bearer of citrus juices, to a full array of specialty citrus juices, the fastest-growing segment of the business,” Sanchez said.

Seminole Pride products will now be sold through a broad national network of juice retailers, while Noble Juice will benefit from the minority supplier status of Seminole Pride. The two entities will share profits from future growth.

Citrus juices sold through Noble Food Service include:

• Orange

• Red grapefruit

• Blood orange

• Pummelo Paradise

• Tangerine

• Tangerine guava mango

• Tangerine clementine

• Organic orange

• Organic orange tangerine

• Organic grapefruit

• Lemon

• Lime

Noble Food Service also markets organic apple juice, lemonade, organic lemonade and bottled spring water.

“The Seminole Tribe of Florida and the Roe family share a strong commitment to the sustainability of Florida’s bounty,” said Quentin Roe, chief executive officer of the Noble companies, including Noble Food Service. “In addition to responsible growing practices, we both feature eco-friendly containers, including the juice industry’s only 100 percent plant-based bottle and label.”

About Noble

Noble Food Service was formed in 2009 as the food service marketing arm of William G. Roe & Sons, the makers of Noble Juice. Founded in 1927, W.G. Roe & Sons is a fourth-generation, family-owned, Winter Haven-based business that grows, harvests and processes specialty citrus fruit.

About Seminole Tribe of Florida, Inc.

The Seminole Tribe of Florida, Inc., the business development arm of the Seminole Tribe, is working to diversify its product offerings under the Seminole Pride brand, which currently supplies spring water and beef, in addition to juice. Seminole Pride uses only those oranges that are picked at the peak of maturity to ensure a sweet and delicious juice. Fruit for Seminole Pride is grown on the Brighton Seminole Reservation and at approved groves throughout Florida. The Seminole Pride business is one example of the Seminole Tribe’s mission to better the lives and livelihoods of all the American Indian peoples.

Originally published on Herald Online on September 12, 2013.


Noble Juice Receives Bloggers Love this Summer

With the arrival of September, we welcome the harvesting of pummelos and knowing that tangerine season isn’t too far away. We will miss summer with the weekend BBQs filled with Noble Tangerine Margaritas and our Tangerine Barbecue Chicken.  Football tailgates full of Spicy Tangerine Wings and our Tangerine Barbecue Peanuts will be on the weekend calendar but we aren’t quite ready to think about the holidays and our Tangerine Glazed Ham. It is Florida after all and the temperature will remain in the upper 80′s possibly for a few more months.

August was a fun month for the Noble family in the blogosphere. We have fun seeing what talented bloggers create with our juices and reading the reactions of their readers. In case you missed a post or two, we thought we would share.

Our new friend, Cathy Hayes, is the talented blogger over at Workin It. Cathy created the Clearwater Sunrise featuring both Noble Tangerine and Noble Blood Orange juices. She even provided a modification for the kiddos.

Small business owner and the blogger of A Pretty Penny, Keira, hosted a stop on Main Street Winter Haven’s Art Walk a few weeks ago and served Noble Blood Orange Mimosas as her signature cocktail and featured the extremely creative Anne of WobiSobi.  She even gave us a shout out on her blog the next day!

A Very Stylish Blood Orange Martini was the delicious creation of Debra Anne over at Gipsy in the Parlor. We have been bookmarking LOTs of cocktail recipes of hers that we can’t wait to try.

We were honored to be listed as one of the Five Best Ways to Shop Organic When You are Thirsty by the team over at Berry Breeze. We are proud of our Organic juice varieties and hearing appreciation from our fans makes us smile.

As always be sure to like us on Facebook and follow us on Twitter to stay updated with fun blogs and money saving coupons.


Noble Recipes: Tangerine Carrot Cake Cupcakes

Last week, we teased our Facebook fans with a picture of our newest indulgence: Noble Tangerine Carrot Cake Cupcakes. The combination of carrots and Noble Tangerine juice isn’t new in the test kitchen but having the combo baked in a sweet, delicious dessert? Yes, please. We chose to let the cupcake be the star and frosted with a simple tangerine glaze but these would be even more decedent with your favorite cream cheese frosting. This one tops our list.  Enjoy.

Noble Tangerine Carrot Cake Cupcakes

2 cups all-purpose flour
1 Tbsp. baking powder
¼ teaspoon ground nutmeg
½ teaspoon salt
½ cup butter, softened
1 cup granulated sugar
2 eggs
¾ cup Noble Tangerine Juice
3 cups finely grated carrots

Preheat the oven to 350 degrees F. Line a muffin tin with 18 paper liners.

In a medium bowl combine flour, baking powder, nutmeg and salt. Set aside.

In the bowl of your stand mixer or large mixing bowl beat butter on medium high, gradually adding sugar. Beat until combined, approximately two minutes. Add eggs, one at a time, beating until well incorporated.

Alternate adding the dry mixture and the Noble Tangerine Juice while beating on low. Be sure not to over mix.

Stir in the shredded carrot.

Using a measuring cup or ice cream scoop, fill the cupcake liners ¾ full.

Bake 15 – 20 minutes or until a toothpick inserted into the center comes out clean.

Allow the cupcakes to cool in the pans for five minutes then transfer to cooling racks to cool completely.

Once cool, frost as desired and enjoy.

One Ingredient Sorbet

This weekend the Roe family celebrated the marriage of 4th generation Eric Roe to his beautiful bride Nicole. The weekend was full of festivities that not only revolved around the beautiful couple but our families love of food. As always bottles of Noble Juice were enjoyed by all but a special treat was added to the menu. This treat was a Blood Orange sorbet. The perfect dessert for a summer evening.

Earlier in the week, we asked our Facebook fans if they would prefer Noble Tangerine Juice or Noble Blood Orange juice as a sorbet. Blood Orange was the clear winner and off to the kitchen we went.

The great thing about Noble Juices is that they are delicious on their own, no need to add any sugar. A one ingredient dessert? Yes please.

There are many “tools” that can be used to create a delicious sorbet at home. Our preferred method was using the Ice Cream Maker attachment for the KitchenAid stand mixer. A traditional ice cream maker or this fun method would be great with kids.

Since this could be a one ingredient dessert, there isn’t quite a recipe but more of a method. Starting with the frozen ice cream bowl, assemble as directed, turn the mixer on and add your cold Noble Tangerine Blood Orange juice.

Knowing this was going to be enjoyed alongside wedding festivities, I took the liberty to add one more ingredient: Pomegranate Liquor. This is not necessary but it was a festive, tasty addition. The liquor also keeps the sorbet from getting too hard if it has to be stored in the freezer prior to being enjoyed. If you are planning on enjoying right away or sharing with the kiddos, feel free to leave it out.

Summer is here! We would love to know your favorite way to cool down with Noble Juice during these hot months! One random response will receive a coupon for a free bottle of Noble Juice.


Noble Tangerine + Carrot Juice

We will admit it: vegetable juice blends are becoming popular. We may be biased to our love of citrus juice, because let’s face it there isn’t anything better than a tall glass of tangerine juice but we were curious. We found our juice extractor that had been collecting dust and a few pounds of carrots and got to juicing. Carrot juice on its own tasted just like anyone would expect, carrots, but then we added it to a glass of tangerine juice. The result? Delicious.

We aren’t saying there is going to be a Tangerine Carrot variety anytime soon (maybe someday!) but if you are looking for a way to add vegetables to your families diet, this is a great way to do it. It was also great mixed with Noble Ruby Red Grapefruit juice.

Are you a fan of mimosas? The Noble tangerine and carrot juice blend was excellent added to prosecco. This would be a great addition to any brunch. We went with a one part carrot juice, two part Noble Tangerine juice and two parts prosecco.

Have you entered the Noble Juice giveaway yet? Enter here.

Noble Causes: EVAC

Two years ago, Bill Roe sat in on a presentation that discussed reinventing the community of Eloise into an Arts District. Eloise is a community that generations ago flourished but is currently in need of a revival.  W. G. Roe and Son’s Blueberry packinghouse is centrally located in Eloise. Bill was quick to offer the packinghouse as a canvas to kick off this movement.

A few months later, Jane Water Thomas, director of Art’s Ensemble, along with a team of volunteers invited wall muralists to Cirq de Spray, a wall art competition and New Years Eve celebration at the packing house. This event featured 19 artists and a few hundred party guests. The packing house was transformed with lighting, decorations, a live band, pyrotechnics and circus performers. There was even an elephant in the parking lot. This event raised funding and awareness of the soon to be Eloise Visual Arts Center (EVAC).  This facility will become an outlet for young adults to express themselves through the world of art and provide them with a safe place to hang out.

After a year of engineering and preconstruction, working with the county and educating the community, the EVAC team broke ground on May 30th. Bill Roe and his daughter-in-law, Nicole, were honored to participate in the ground breaking.

More information on EVAC?