I’ve mentioned my current citrus obsession with you all before. There are some updates, however. Not only did I create this spectacular, fizzy dream-of-a-drink for this post, but I also proceeded to buy a whole bag of cuties last week and eat them all. By. Myself. I am confident that I am not getting a cold any time soon.
Oh, and blood oranges? Don’t even get me started.
Except I will get started because this is my blog, and I saaaay what I want! Or something.
I had this grand scheme of making 345,345,098 recipes with blood oranges. I’ve been craving blood oranges for I think a whole month now. (How many different kinds of citrus cravings can a girl have in a month?!) Plus, they are gorgeous, especially for sounding so sinister.
So I went to the store, and what did I find? Blood Oranges for $13.00 a pound. I really thought that there was a mistake in price, so I asked the cashier, who calmly (How? Hooooow?) stated that it was not an error: blood oranges were literally over ten dollars for pound. That’s nearly $4 an orange. What???! What? What. No. I can’t.
So then I went home and Googled. I can’t find anyone else in the country with who posted anything about the cost of blood oranges. I can’t even find anything about a crop shortage of blood oranges. So I have a few conclusions here:
- First, New Mexico is not friendly to blood oranges. (But why??)
- Second, my Googling skills are just really bad. (They’ve been called into question before.)
- Or third, blood oranges are just really freakin’ expensive everywhere, and no one is talking about it.
I hope it’s the second. I’m happy to take the blame for this one.
But then, out of nowhere, the price of blood oranges dropped to $1.99 a pound. So naturally, I bought 4 pounds, ate half of them, and then stared at them for quite awhile trying to figure out what to make.
Suddenly, on one 75 degree spring day, I was both really hungry and really thirsty, and decided that mixing oranges into water sounded like a fantastic idea. Why? Because drinking blood oranges is yet another method to consume some citrus. Yep.
This water is fizzy and refreshing, and absolutely perfect for warmer temperatures AND for entertaining. The beverage takes on a natural ombre, which is not only super trendy at the moment, but just downright beautiful. The sweetness of the coconut sugar balances out the tartness of the orange juice, so it leaves just a hint of saccharine in the finished beverage. If you like your juice a little sweeter, add more coconut sugar, but be aware that you’ll have to heat more still water, which will decrease some of the fizz of the final product.
P.S. This recipe may be great with a splash of vodka. Juuuust sayin'
Blood Orange-Mint Sparkler
- ¼-cup packed mint leaves, plus additional for garnish
- 1 tbsp. coconut sugar
- ¼-cup still water
- Juice from 4 blood oranges (About 1 cup of juice)
- 1-liter sparkling water
- Heat mint, coconut sugar, and still water on stove. Make sure to heat on very low heat until all sugar is dissolved.
- Once heated, remove from heat. Pour in blood orange juice to coconut sugar water mixture, stir to combine.
- Once completely cooled, pour juice into serving vesicle.
- Pour sparking water over juice. Pour water in carefully because water will fizz over quickly.
- Pour Blood Orange-Mint Sparking Water over ice into drinking cups and garnish with fresh mint leaves. Serve immediately.