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WINTER LEMONADE: Cranberry Blood Orange

February 4, 2015 by Kayley 15 Comments

WINTER LEMONADE: Cranberry Blood Orange

Isn’t it a shame that there are so many flavors we miss out on in the summer? Well, I guess you wouldn’t really feel like hazelnut hot chocolate in July(or maybe you would?), but I’m talking more in the realm of citrus. Because what else would I talk about. I’m obsessed.

But, really, when it’s blazing hot, all of those pretty, juicy, refreshing Blood Oranges, Meyer Lemons, Clementines, etc, are no where to be found. So I’m taking care of that with my Winter Lemonade series. I’ve covered Meyer Lemons with THIS favorite of mine, and today I’m taking on Blood Oranges and Cranberries.

WINTER LEMONADE: Cranberry Blood Orange

I think I’d drink this lemonade just based on the color alone. In a winter slump? This color will pull you right on out. But it tastes as punch-y as it looks, with a zing from the cranberries and a sweet tangy-ness from the oranges.

You can use fresh cranberries, or frozen. I always keep a large bag in the freezer. They freeze beautifully and don’t clump, which with berries is always a bonus.

WINTER LEMONADE: Cranberry Blood OrangeWINTER LEMONADE: Cranberry Blood Orange

Make the lemonade base several hours before you need it so that it’s nice and cold. The base will keep for up to a week in the refrigerator and can easily be frozen for later uses. When serving, throw a few frozen cranberries and orange slices into each glass for a fun presentation. If you have mint, toss a sprig on top too. The color combo is gorgeous.

WINTER LEMONADE: Cranberry Blood Orange

WINTER LEMONADE: Cranberry Blood Orange
 
Print
Serves: Serves 8
Ingredients
  • 1 C. Fresh Cranberries
  • 2¼ C. Sugar
  • 2 C. Water
  • 2 C. Freshly Squeezed Lemon Juice
  • 2 C. Freshly Squeezed Blood Orange Juice
  • Water, to taste
Instructions
  1. Place cranberries, sugar, and 2 C. water in a saucepan and bring to a boil over medium/high heat. Reduce heat to medium and let simmer for 5 minutes. Add the lemon juice to the pan and bring back to a boil.
  2. Remove from heat and pour through a fine mesh sieve, pressing on the remaining solids to extract excess liquid. Discard solids. Let the cranberry/lemon syrup cool. Stir in the blood orange juice and refrigerate.
  3. To serve: Mix lemonade base with cold water and serve over ice. I like to use a 1:1 ratio of syrup to water, but taste as you add water to find a ratio that you like.
3.2.2925

 

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Filed Under: Beverages, Seasonal/Winter Tagged With: beverage, cranberry, drink, lemon, orange

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Comments

  1. Megan - The Emotional Baker says

    February 7, 2015 at 11:25 AM

    I absolutely love this lemonade. I also always keep cranberries in the freezer and know they’re dying to become a part of this lemonade 😉

    Reply
    • Kayley says

      February 7, 2015 at 11:56 PM

      Thanks Megan! You should totally use those berries to make this! 😉

      Reply
  2. Sarah @ SnixyKitchen says

    February 12, 2015 at 10:17 AM

    This winter lemonade would DEFINITELY get me out of a winter slump. The color is stunningly vibrant!

    Reply
    • Kayley says

      February 12, 2015 at 3:17 PM

      Thanks Sarah!

      Reply
  3. Thalia @ butter and brioche says

    February 22, 2015 at 9:04 PM

    This is just the best lemonade ever – I love it’s refreshing citrus flavour. I have to make it!

    Reply
  4. Cheyanne says

    February 24, 2015 at 11:20 PM

    This drink is gorgeous! I have some blood orange liqueur sitting around that I’ve been meaning to use, I’m totally going to make this drink and add a splash (or two) to this cocktail. thanks so much for sharing! Cheers!

    Reply

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My name is Kayley! Welcome To The Kitchen McCabe, a blog based on wholesome recipes, beautiful food and photography. More >>

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