After receiving pounds upon pounds of blood oranges and lemons in my CSA box this week– and supporting the cutest little 25 cent lemonade stand–it was clear I needed to make some blood orange lemonade. Or shall I call it, the best lemonade. Pucker up!
Blood Orange Lemonade (makes a little less than 2 quarts)
1 cup sugar
1/2 cup water
1 cup fresh blood orange juice, 5 to 6 oranges
1 cup fresh lemon juice, 6 to 8 lemons
3 cups water
1 blood orange
Fresh mint sprigs, for garnish
- In a medium saucepan heat 1 cup sugar and 1/2 cup water for about 5 minutes until all the sugar is dissolved and it becomes a syrup consistency (also known as simple syrup). Let cool slightly.
- Juice your blood oranges and lemons if you haven’t already done so. Pour the juices, simple syrup, and 3 cups water into a pitcher. Give it a swirl, and slice up 1 lemon and 1 blood orange to throw in the pitcher.
- To serve: fill a glass with ice and pour in the lemonade! Garnish with mint.
Note: Makes a little less than 2 quarts. If you’re making to serve immediately, fill pitcher with ice before pouring in liquids. I plan on drinking mine over the next couple of days, so I made it more concentrated.