Blood Orange Ginger Lemonade with Citrus Twist and Pink Peppercorns

Blood Orange Lemonade with Citrus Twist and Pink Peppercorns (1)

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. 

Page 1 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

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? 

Blood Orange Lemonade with Citrus Twist and Pink Peppercorns

Blood Orange Lemonade with Citrus Twist and Pink Peppercorns (2)

Blood Orange Lemonade with Citrus Twist and Pink Peppercorns (3)

Love and health!

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Blood Orange Lemonade with Citrus Twist and Pink Peppercorns
Serves 4
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Lemonade
  1. 3 cups blood orange juice (from about 6 oranges)
  2. 1 cup lemon juice
  3. 1 cup water
  4. 1 tablespoon ground pink peppercorns (do this in a mortar and pestle), plus more for garnish
  5. 2 teaspoons grated ginger
  6. 1/4 cup coconut palm sugar (or to taste)
Garnish
  1. 4 lemon twists (use a vegetable peeler to strip the skin of the lemons)
  2. crushed ice
Instructions
  1. Mix all the ingredients for the lemonade together into a large pitcher. Refrigerate and allow the flavors to mingle, about 1 to 2 hours.
  2. Before serving, pierce the lemon twists with the skewers and use them to decorate the glasses.
  3. Strain the lemonade into 4 glasses over crushed ice. Sprinkle on extra crushed peppercorns.
  4. Serve immediately.
Notes
  1. Special tools: wooden skewers; vegetable peeler; small strainer
Vanille Verte http://www.vanilleverte.com/

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