Italian · Free recipe
Blood Orange Juice
Winter blood oranges squeeze into a juice the color of garnet, with a berry-like sweetness that ordinary oranges lack. A few regular navel oranges balance the tartness, and serving it icy cold and freshly strained makes a bright start to a gray morning.
- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Serves
- 2
- Level
- Easy
Method
-
Chill two glasses in the freezer while you prepare the fruit.
-
Roll each orange firmly on the counter under your palm, then halve them crosswise.
-
Juice the halves with a citrus reamer or press, twisting to extract all the juice without grinding into the bitter white pith.
-
Strain the juice through a sieve if you prefer it pulp-free, then stir in the honey, lime juice, and a tiny pinch of salt until the honey dissolves.
-
Pour into the frosted glasses over a few ice cubes and drink right away, before the vivid color starts to dull.
Zest note from the test kitchen
Room-temperature citrus gives up far more juice than cold fruit, so leave the oranges out overnight and chill the glasses instead.
