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This mirrors the flavor of Italy's beloved aranciata rossa, the sparkling blood orange soda found in cafes across the country, but is built fresh from real juice and a light syrup instead of a bottled concentrate. The deep crimson color and slightly bitter-sweet edge of blood orange make it feel far more elegant than an ordinary citrus soda.
Per serving
90kcal
Calories
1g
Protein
22g
Carbs
19g
Sugar
Prep Time
10 min
Cook Time
5 min
Servings
2 people
Difficulty
easy
Follow step-by-step with voice guidance.
Juice the blood oranges to yield about 1 cup of fresh juice, straining out any seeds or excess pulp.
In a small saucepan, combine the sugar and water and heat gently, stirring until the sugar dissolves, then let cool completely.
Fill tall glasses with ice.
Pour in the blood orange juice, followed by the cooled simple syrup.
Top with chilled sparkling water, pouring slowly to preserve the fizz.
Stir once gently from the bottom.
Garnish with a thin blood orange slice and serve immediately.
Strain the Juice Well: Blood orange pulp can make the drink look cloudy, so straining through a fine sieve keeps the ruby color clear and vibrant. Cool the Syrup Fully Before Using: Adding warm syrup to sparkling water knocks out the fizz almost instantly, so let it come to room temperature or chill it first. Pour the Sparkling Water Slowly: Pouring gently down the side of the glass keeps more bubbles intact than pouring straight down the center.
Yes, though you'll lose the deep red color and the slightly tart, berry-like edge that makes blood orange distinct; a splash of pomegranate or cranberry juice can help mimic the color.
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