Italian
Vegan
Gluten freeSpremuta di arance rosse
Fresh blood orange juice
Spremuta di arance rosse: just-squeezed Sicilian blood oranges, ruby-red and sweet-tart, on a winter morning
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.
- Prep
- 5 min
- Cook
- 0 min
- Difficulty
- Easy
- Serves
- 2
- Per serving
- 110 kcal
Ingredients
For the juice
- 6 blood oranges (Tarocco, Moro or Sanguinello)at room temperature; or half ordinary juicing oranges
- ¼ lemononly if the oranges are very sweet
To serve
- 1 tsp sugar (optional)
- 4 ice cubes (optional)
Tick what you have; the rest goes in the basket.
Method
0/3 doneStep 1: Roll each of the 6 blood oranges (Tarocco, Moro or Sanguinello) firmly on the counter under your palm for 10 seconds, then cut them in half across the middle.
2 minStep 2: Squeeze on a citrus press or juicer with gentle pressure, stopping before you crush the white pith. Squeeze in a little of the ¼ lemon if the juice tastes flat.
3 min
KrazyBadal
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