Remember Tang, the orange drink of astronauts? This sort of reminds me of Tang, or what Tang would taste like if it were made from fresh, whole ingredients. Or for those of us who outgrew Tang, think, Orangina but without the carbonation.
Bitter oranges are needed to make this orangeade recipe, it doesn’t really work with juice oranges, so I apologize in advance to those of you who don’t live in citrus growing regions.
Here in California navel oranges are often grafted onto bitter orange root stock which is hardy. Sometimes the root stock takes over the orange tree and one year you find yourself with bitter seedy Seville oranges growing on your tree instead of sweet, seedless navel oranges.
Most people don’t have the patience for marmalade making, for which these oranges are ideally suited. This is an easy way to use up those otherwise ignored oranges and make a delicious, refreshing drink at the same time. Would be good for an orange sorbet as well.
- 10-12 seville oranges, washed and scrubbed clean
- 1 cup sugar
- The juice from one large lemon
- 5 cups cold, filtered water
1 Cut the oranges in half lengthwise and then slice them into thin 1/8-inch slices.
2 Put them in a large flat-bottomed non-reactive bowl. Stir in the sugar. Use a potato masher to mash the orange slices until most of the segments are juiced.
3 Pour water into the bowl of orange slices. Stir to mix gently, making sure that any undissolved sugar gets completely dissolved. Stir in the lemon juice.
4 Set a large fine mesh strainer over another large bowl and strain the orange mixture through it, pressing if necessary to get out as much of the juice as possible. Pour into a serving pitcher.