Thursday, February 26, 2009
Winter is orange season in Texas and I've been buying them up by the bag every chance I get. Unfortunately hubby and I don't always get them all eaten before they start to go soft. So tonight I made some orangeade that my dear friend Lupita taught me how to make from her days growing up in Central Mexico. When she comes over to cook with me she always heads straight for my fridge to see what citrus I have on hand to make this wonderful beverage. We use any citrus on hand and combining them is always an adventure for the taste buds and takes me back to my childhood days of 5 Alive. Remember that??? Anyway, I digress...
Orangeade (or any kind of Citrusade)
8-12 oranges (lemons, limes or grapefruit work as well)
1 cup sugar
2 quarts of water
This is almost exactly like making a pitcher of Kool-Aid only you're using fresh juice instead. Juice the oranges into a pitcher, add the sugar and stir. Gradually add water stirring as you go until sugar is dissolved.
A couple of tips for you, first I cut the oranges into quarters to make juicing easier, second if you have a hard time getting sugar to dissolve try making a simple syrup of 1 cup sugar and 1/2 water (the ratio for a simple syrup is always 2 parts sugar to 1 part water), cook in a sauce pan over medium heat until sugar is dissolved. Then add to fresh squeezed juice and remaining water, stir and serve over ice.
A bit of trivia for you as well. Texas produces very sweet, juicy oranges and grapefruit from October to May. They are grown in the Rio Grande Valley along the Texas/Mexico border. The warm, humid South Texas climate produces an orange that is lighter in color with a thinner peel than oranges from California, Arizona or Florida.