Blood Orange Bellinis
I am in citrus heaven right now. I love when lemons, limes, grapefruits and oranges are in full-bloom at the Farmers’ Market. Blood oranges are definitely my absolute favorite. The colors are magnificent when you slice them open, and they make fantastic drinks.
Another thing I’m in love with: the fact that it’s winter and here in Los Angeles it’s been in the 70’s and 80’s when the rest of the US has experienced quite a few sub-zero days (including my brother in Northfield, MN and my sister in Madison, WI- why they left California, no one knows). This weather makes for perfect weekend brunch outside, and what’s better for brunch than a seasonal blood orange bellini?
Blood Orange Bellini
Dry Sparkling White Wine
1/2 Cup Blood Orange Juice (2-3 Blood Oranges)
Chill wine and oranges. Roll oranges against counter, which helps to extract the juice. Cut the oranges in half and squeeze, and strain to remove seeds and pulp. Pour juice into each champagne glass about 1/3 full and top off with wine. The ratio should be about 1 part juice to 2 parts wine.
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