Lately, we've really been enjoying the blood oranges we can get from southern Italy. Arance rosse, or Tarocco Oranges, are everywhere here right now. I first tried them from my local Frutteria in town here. I buy them wherever I have the chance though, because my family eats them like crazy. I usually get large ones, and my kids and husband can eat 2-3 a day (each!). We'll definitely miss these when the season is over. We got a huge box of them a few weekends ago and they only lasted a few days. We used oranges from that huge box to make this Blood Orange Lemonade. It was a hit with everyone, of course. I want to buy some Arance Rosse just "per il succo"- for juice. At cafes everywhere right now, you can order a glass of fresh-squeezed blood orange juice. It is so good!!
adapted from A Cozy Kitchen
1 cup sugar
1/2 cup water*
1 cup fresh blood orange juice, 5-7 oranges
1 cup fresh lemon juice, 3-5 lemons
3 cups water
1/2 blood orange for garnish
1. In a medium saucepan heat sugar and water for about 5 minutes until all the sugar is dissolved and it becomes a syrup consistency. Set aside to cool, about an hour.
2. Juice blood oranges and lemons in separate measuring cups. In a pitcher, add the blood orange juice, lemon juice, water, and simple syrup. (*DO NOT add all of the simple syrup at once. Instead, add half and then add more to taste. I added all at once and it was too sweet.) If you don’t like pulp, just place a sieve over the pitcher and run it through that. Pour over ice and serve with blood orange slices and mint as garnish. Keeps in the fridge for 3 days.
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