They're dramatic, dazzling, high in antioxidants and tasty to eat in any way possible. Blood oranges. Something I wait for all year and try to incorporate into my dishes. This is inspired by a Food & Wine recipe that caught my eye and I sweetened up a little with a couple of navel oranges.
blood orange margaritas
Blood oranges can be tart and I like to sweeten up this drink with navel or valencia oranges. But only one or two! I always make a double batch because this is so delicious it goes fast.
1 qt fresh blood orange juice (about 12 blood oranges)
1 to 2 navel oranges juiced
1 1/2 cups fresh lime juice (about 12 limes)
1 1/2 cups Cointreau or triple sec
3 1/2 cups silver tequila (blanco)
1 blood orange or orange wedge, plus 12 thin blood orange or orange slices (for garnish)
1 dozen small sage sprigs or leaves
In a large pitcher, mix the blood orange and navel orange juice with the lime juice, Cointreau, and tequila. Refrigerate until chilled, at least 30 minutes.
Spread a small mound of salt on a small plate. Moisten the outer rim of 12 martini glasses with the orange wedge, then dip the rims into the salt to lightly coat.
Add ice to the pitcher and stir well, then strain into the prepared glasses. Garnish each margarita with a blood orange slice and a sage sprig and serve.
You can prepare this the night before you serve it by refrigerating it covered.