The arrival of early season blood oranges heralds a turning point in the winter and once they start appearing at the market you know that warm summer days are only a few short months away. I gratefully received a box of beautiful Redbelly Citrus blood oranges earlier in the week from the Mancini family. The Mancini's are a third generation farming family tending to roughly 32,000 citrus trees in the Riverina area of New South Wales. They are passionate about their product and have every reason to be - the blood oranges they produce are blushing globes of pure citrus sunshine.
Whatever you're up to this weekend I hope you enjoy yourself. Me? I'll be in the kitchen experimenting with my 6.5 kilos of blood oranges! But first, a drink. Slàinte!
- Bring water, sugar and rosemary to a simmer over medium heat for 3-5 minutes, until sugar has dissolved. Remove from heat, steep for 15 minutes and strain into a container to cool. Reserve 6 Tablespoons for your drinks now, save the rest for future drinks. Bonus!
- Divide blood orange juice, gin, rosemary syrup and lemonade equally between two glasses. Top up with ice cubes, a slice of blood orange and a sprig of rosemary.
2 cups water
1 cup sugar
2 sprigs rosemary
8 Tablespoons fresh blood orange juice (from 1 large blood orange)
6 Tablespoons gin
2 cups lemonade
Ice, blood orange slices and rosemary sprigs, to serve
Recipe adapted from 101 Cookbooks