So… this might be a post more aptly suited for the weekend, but I figure it’s Monday and we could all use a little “weekend” in our lives right about now.
Besides, the forecast for this week is mid 50-60’s and if that doesn’t call for a celebration I don’t know what does! And these blood orange Italian sodas are the perfect drink to sit back and pretend it’s already spring (something I’ve been doing a lot, lately)!Up until a few months ago, I had never heard of an Italian soda (I know, I live under a rock) but, thankfully, a friend enlightened me to their sheer deliciousness and here we are! As a soda lover and former (ish?) Diet Coke drinker, these give me the sweetness and fizz I love without any of the scary ingredients. Which, also makes them crazy easy to make! They only have 6 ingredients (including those needed to make the blood orange syrup) and come together in about 15 minutes, which is the most I think you should have to spend for a beverage.
And making the syrup is the “hardest” part, seriously all you have to do is bring water and sugar to a boil, remove from the heat, add in the blood orange juice and mix together. After that, just add the sparkling water to a glass along with a few tablespoons of syrup, add a touch of coconut milk (or half-and-half) and you’re good to go!
Basically this is a must for any dinner party (your friends will be so impressed) or just for a quiet dinner at home.
****Also, I mentioned it in this post, but I am officially on Twitter and would love to have you follow along! My handle is @blondechefblog !
- Blood Orange Syrup
- 1 cup sugar
- 1 cup water
- The juice of 3 blood oranges
- 1 drop red gel food coloring (optional)
- 1 large bottle sparkling water
- 1 cup coconut milk (unsweetened)
- Basil or Mint to garnish
- In a medium-sized sauce pan, add the sugar and water and bring to a boil.
- Remove from the heat and add the blood orange juice.
- Stir together to combine. (If you want a darker red coloring, feel free to add some food colorant to help give it that deep red color).
- In a glass, add about ½ cup perrier then about 2 tbs. of the syrup and ¼ cup coconut cream.
- Garnish with mint or basil and serve immediately.