Spremuta di arance rosse

Features:VegetarianQuickDairy freeKid friendlyLow calorie

Cuisine:Italian

From December to April the orchards on the plain below Etna, around Catania, Lentini and Paternò, are heavy with Tarocco, Moro and Sanguinello blood oranges. The cold Etna nights turn their flesh red, and in Catania bars the barista squeezes them to order on a lever press, serving the spremuta beside a cornetto or a granita at breakfast. It is sweet, juicy and tart, tasting of orange with hints of raspberry and cherry, and the colour runs from streaky pink to deep garnet depending on the variety. The common mistake is squeezing the oranges hours ahead or pressing the white pith too hard: the juice turns bitter and the colour goes brown. Squeeze just before drinking, press gently and stop before you grind into the skin. It is ready when the juice is bright and frothy on top and tastes balanced, with no bitter aftertaste. Moro oranges give the darkest juice; Tarocco is sweetest. Outside Sicily, any blood orange works, or mix half ordinary oranges with half blood oranges. Chef's tip: roll each orange firmly on the counter before cutting; it softens the segments so you get more juice with less pressing.

Total time

5 min

Difficulty

easy

Serves

2