I usually think of lemonade as a summer libation, but we have been having unseasonably warm weather and the citrus fruits at the market have been so good, that making lemonade in the middle of winter seemed like a brilliant idea. So with a bag of lemons and a bag of blood oranges in the ‘fridge, I was all set. Yum, yum! Oh, and it is so pretty.
Blood Orange Lemonade
1 1/2 c. fresh squeezed blood orange juice
1 1/2 c. fresh squeezed lemon juice*
1 c. raw sugar (turbinado sugar)
4 c. cold water
Pour the juices into a 2-qt. glass pitcher. Combine the sugar and water in a medium size pot and heat, stirring frequently until sugar is completely dissolved. Carefully pour syrup in juice blend.* Stir. Chill until serving. Serve over ice.
*If you are worried about the relative strength or sweetness of your lemonade, you can add the syrup in stages, tasting along the way.
Cheers to you!
In season or not, we’re enjoying Blood Orange Lemonade at The Morning Star today!
Weekly Photo Challenge: Seasons.