Blood Orange Lemonade

Name: Blood Orange Lemonade
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 1 item blood orange (pulp; seeds removed); 2 item lemons (pulp; seeds removed); 180 ml water; 150 g white sugar; 1 item orange peel (colored layer only; added off heat); 1 item lemon peel (colored layer only; added off heat); 500 ml fresh blood orange juice; 120-150 ml peel-infused simple syrup (to taste); item fine sea salt (pinch); 40-80 ml fresh lemon juice (optional; for extra acidity); 1 L ice-cold water; item ice; item blood orange slices; item lemon peel twists

Crispy double-fried wings tossed in a bold, sticky Korean BBQ glaze — sweet, spicy, garlicky, and absolutely addictive. The perfect fusion of street-food crunch and deep gochujang flavor.

blood orange lemonade with citrus slices and ice

Prep Time : 15 min

Cook Time : 5 min

Servings : 8

Prep Time :

15 min

Cook Time :

5 min

Servings :

Ingredients

Citrus Structure

• Pulp of 1 blood orange, seeds removed

• Pulp of 2 lemons, seeds removed

Peel-Infused Simple Syrup

• ¾ cup (180 ml) water

• ¾ cup (150 g) white sugar

• Peel of 1 orange (colored layer only, added off heat)

• Peel of 1 lemon (colored layer only, added off heat)

Lemonade Base

• 500 ml fresh blood orange juice

• 120–150 ml peel-infused simple syrup, to taste

• Pinch of fine sea salt

• 40–80 ml fresh lemon juice (optional, for extra acidity)

• 1 liter ice-cold water

To Serve

• Ice

• Blood orange slices

• Lemon peel twists

Directions

Make the Peel-Infused Syrup
In a small saucepan, combine the water and sugar and heat gently, stirring just until the sugar fully dissolves, without boiling, then remove from heat, add the orange and lemon peels, cover, and let steep for 10–15 minutes until aromatic, strain out the peels, and let the syrup cool completely.
Build the Citrus Base
In a large pitcher, add the blood orange pulp and lemon pulp and mash gently with a muddler just until juice is released and a light citrus structure forms, keeping texture intact rather than turning it into a purée.
Assemble the Lemonade
Add the fresh blood orange juice, 120 ml of the cooled peel-infused syrup, the pinch of fine sea salt, and the ice-cold water, stir well to integrate, then taste and adjust by adding more syrup for sweetness or a small amount of fresh lemon juice if sharper acidity is needed.
Chill
Refrigerate the lemonade for 1–2 hours until fully cold and the flavors are integrated.
Serve
Fill glasses with ice, pour over the chilled blood orange lemonade, and garnish with blood orange slices and lemon peel twists.

*Notes :

Blood orange brings bitterness and depth — do not bury it under sugar.
Peel infusion is where the adult citrus character lives; skipping it makes this flat.
Salt is subtle but essential — it sharpens both orange and lemon without showing up.
Lemon juice is optional and corrective, not mandatory.
Keeps well refrigerated for up to 48 hours.

Nutrition Facts

( per ~200 ml serving )

Calories

~90 kcal

Protein

0 g

Fat

0 g

Carbs

~22 g

Calories

~90 kcal

Protein

0 g

Fat

0 g

Carbs

~22 g

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