Blood orange sparkler

Blood orange sparkler

Blood oranges have a short season in late winter and to me are the signal that spring isn’t far off.

I love their sweet, juicy, citrus-with-a-hint-of-raspberry flavour and their orangey red skins. It wasn’t always this way. When I was little, I couldn’t bear to eat one. The first time my mum brought home blood oranges from the weekly Tuesday market, I was apprehensive.

They sounded gory and when I cut into one, I found the bright red, mottled flesh unbearable. I couldn’t eat it. I don’t know what it was about the shiny red innards of otherwise beautiful flesh that completely physically repelled me.

It was a long time before I was able to look at another one, let alone eat one. Now I love them. There wasn’t a particular moment that marked the shift. Like the arrival of spring, it’s just here before you really notice it.

This blood orange sparkler is a late winter, early spring transition drink. It’s cold at night, but you can feel a touch of warmth to the days and a lengthening to the evenings. The ginger helps with digestions and helps to fortify against spring colds and provides a little kick along with the lime. A touch of rosemary for decoration and for memory.


Squeeze the Juice of 2 blood oranges and 1 lime into a glass. Finely grate a thumb sized piece of ginger and add. Mix. Top with soda water and garnish with wedges of lime and a sprig of rosemary.