If you follow me on Instagram, you know I am embracing all things citrus right now! Winter is peak season, and I really can't get enough. My Mom and Dad live in Arizona and this time of year I usually benefit from the booming crop of lemons, grapefruit, and oranges from either their backyard, or my Aunt and Uncle's. Last year a 10lb box of lemons showed up in the mail with a post-it note from my Mom, "Thought you could use a box of sunshine!" I know, she's adorable. I am sure we violate some state crop boarder crossing rules every year, but thankfully USPS, or TSA for that matter, hasn't caught on to us yet!
One year I was the lucky recipient of a bag of blood oranges from my Aunt and Uncle and it completely opened my eyes to this magical orange variety! I had obviously heard of blood oranges before, and enjoyed the occasional blood orange soda, but I never really sought them out.
Blood oranges are slightly sweeter and taste almost like a cross between an orange and a raspberry. They have a marbled or deep red flesh thanks to a high concentration of an antioxidant that develops in the fruit as it ripens overnight in colder months (think winter nights in the desert).
This year, I decided to celebrate this underrated orange variety in a tasty and easy recipe for blood orange margaritas! Homemade margaritas are a personal favorite, and adding a splash of blood orange juice makes it just sweet enough without any added sugar. And plus, who doesn't love an extra dose of antioxidants in their life, even if they do come in the form of a cocktail.
A traditional margarita recipe is 2:1:1. That is, two parts blanco tequila, one part lime juice, one part triple sec (orange liquor). I don't like my margaritas too strong, so I kept the traditional recipe, but added an extra 1 part of blood orange juice. Of course, if you want your blood orange margaritas with a little more oomph, you can increase the tequila to your taste.Print