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.
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.
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.
Refrigerate the lemonade for 1–2 hours until fully cold and the flavors are integrated.
Fill glasses with ice, pour over the chilled blood orange lemonade, and garnish with blood orange slices and lemon peel twists.
