I can’t get enough of these blood orange Italian sodas, they’re refreshing, easy, and family-friendly!
In middle school my friends I became obsessed with italian sodas. We got them almost every day at school, and raspberry was my favorite flavor. And then we moved on to some other obsession, and I completely forgot all about italian sodas.
Until this weekend, 20 years (!) later, when I got hooked all over again.
Except this time I made them myself with homemade blood orange syrup. Layered with ice, sparkling water and a little creamy half and half, it’s a very fun and refreshing beverage.
Blood oranges are in season right now and are definitely worth seeking out. They’re both sweet and tart, and I love the unusual color. But you can easily change up the recipe below with any citrus you like— lemons, clementines, grapefruit, etc.
I’ve been drinking these italian sodas all weekend long, and I don’t intend to stop!
- Blood orange simple syrup (recipe below)
- Sparkling or seltzer water
- Half and half
- Zest from 2 blood oranges
- 1 cup (237 ml) freshly squeeze blood oranges
- ¾ cup (150 grams) granulated sugar
- In a small saucepan, bring the zest, blood orange juice and sugar to a boil, stirring occasionally to dissolve the sugar. Remove from heat and let cool to room temperature. Strain and chill in the fridge until ready to use.
- In a highball glass, add approximately ¼ cup of blood orange syrup. Fill glass most of the way with ice and then sparkling or seltzer water. Top with a few splashes of half and half. Stir and enjoy!
Some of my blogging friends and I are taking on the challenge to eat seasonally. Check out Vintage Mixer’s guide to what’s in season this month and join us, won’t you?
Roasted Cauliflower with Lemon Vinaigrette by Bless this Mess
Quinoa Salad with Grapefruit and Golden Beets by Cafe Johnsonia
Brussels Sprout Thai Pizza by Climbing Grier Mountain
Meyer Lemon and Zahatar Seasoning Salt by Project Domestication
Broccoli and Shiitake Mushrooms With or Without Soba Noodles by Foodie Crush
Parmesan Parsnip Fries by Well Plated
Acorn Squash Bread with Seeds and Nuts by Vintage Mixer
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