Blood oranges are cousins to the more common market varieties of orange. Their main difference lies in their pigmented pulp, which can vary from deep orange speckled with red to a solid reddish-purple. The pigment is provided by a compound called anthocyanin (a blue, violet, or red flavonoid pigment found in plants) . Blood oranges are less acidic than regular oranges and their flavor and aroma are faintly reminiscent of raspberries. Nutritionally, they are almost identical to other oranges.
They have Vitamin C, Anthocyanin which are antioxidants, folate, fiber and calories. And just like the other oranges, you can simply eat them or juice them. Personally, I would rather consume them as juice.
Blood orange juice tastes great on its own but adding lemon to it makes it taste even better because then its Lemonade. And everyone loves lemonade I suppose.
So my really simple recipe is as follows:
8 cups of water
1 cup of sugar or honey
3 blood oranges, juiced
3 lemons, juiced
1 teaspoon orange blossom water
In a pitcher/jug, add water and sugar, stir until the sugar dissolves.
Add orange blossom water, blood orange juice and lemon juice.
Add what remains of one lemon and one blood orange.
Let it chill for 30 minutes.
Serve over ice(if preferred)