With citrus season in full bloom, I have been slicing, juicing, supreming, and incorporating the fruits in all sorts of ways into our daily meals. Because I like mixing sweet and savory flavors, I am a big fan of adding all kinds of supremed citrus to salads (see this Endive, Radicchio and Blood Orange Salad, or this Massaged Kale and Orange Salad). Lately, I have been obsessing about blood oranges, and so today, I bring you this simple yet incredibly flavorful drink that uses their juice as a base, mixed in with some ginger, lemon juice, the obligatory dash of sugar, and an interesting sprinkle of crushed pink peppercorns.
I got inspired to add pink peppercorns to drinks during a lovely dinner at State Bird Provisions a couple of weeks ago. My husband had ordered one of their seasonal drinks, a yuzu lemonade garnished with pink peppercorns. Such a surprising and welcome flavor in a cocktail! Obviously, it is optional, but I think that if you try it, you will be very pleasantly surprised at the combination. Let me know.
Blood oranges. With such a name, one might expect them to carry a full-bodied intensity and a thick and unpleasant flavor that aptly justifies their designation. And yet. They are sweet, zesty, and gorgeously colored, making them an easy choice for many a-drink.
Besides, it doesn’t get much more beautiful than this, does it?
Love and health!
- 3 cups blood orange juice (from about 6 oranges)
- 1 cup lemon juice
- 1 cup water
- 1 tablespoon ground pink peppercorns (do this in a mortar and pestle), plus more for garnish
- 2 teaspoons grated ginger
- 1/4 cup coconut palm sugar (or to taste)
- 4 lemon twists (use a vegetable peeler to strip the skin of the lemons)
- crushed ice
- Mix all the ingredients for the lemonade together into a large pitcher. Refrigerate and allow the flavors to mingle, about 1 to 2 hours.
- Before serving, pierce the lemon twists with the skewers and use them to decorate the glasses.
- Strain the lemonade into 4 glasses over crushed ice. Sprinkle on extra crushed peppercorns.
- Serve immediately.
- Special tools: wooden skewers; vegetable peeler; small strainer