Meyer Lemon & Blood Orange Pink Lemonade

Blood orange juice supplies the color while Meyer lemons keep the flavor recognizably lemonade. The shade will vary with the oranges.

Makes: about 6 cups, or six small glasses before ice. Time: 15 minutes, plus cooling and chilling.

Ingredients

• 1 cup freshly squeezed Meyer lemon juice, strained (roughly 4–6 lemons; measure the juice)
• ½ cup freshly squeezed blood orange juice, strained (roughly 1–2 oranges)
• ½ cup granulated sugar (100 g), plus more to taste
• 4 cups water, divided
• Ice, for serving
• Optional: thin Meyer lemon or blood orange slices

Method

1. Combine the sugar with ½ cup of the water in a small saucepan. Warm gently, stirring, just until the sugar dissolves. Remove from the heat and cool.
2. In a pitcher, stir together both juices, the cooled syrup and the remaining 3½ cups water.
3. Taste before adding ice. For very tart fruit, dissolve a little more sugar in a spoonful of warm water and stir it in. Add a splash of cold water if you prefer a lighter drink.
4. Refrigerate until cold. Stir again and pour over ice, adding citrus slices if desired.

Serving note: Keep the ice in the glasses so the pitcher does not become diluted while it sits. Keep the lemonade refrigerated until serving.