Updated: Aug 14
With Summer upon us, you've probably seen many recipes for Lemonade in almost every foodie blog, you can read the best Lemonade here, but you may not have heard of Orangeade. Just like Lemonade, it's the perfect drink for a Summer day during a picnic or a day on the beach!
Not as tart as Lemonade or orange juice, this Orangeade recipe has the perfect balance of sweetness and acidity but a deep flavor of citrus and orange.
We know that with one look and taste of this light summer drink, you won't be able to put your glass down!
You'll extract many flavors from the orange's beautiful citrus juice, but the orange's rind or peel also contains many flavors. Just think about it; when you zest an orange, you smell the aromas, so why waste this flavor? After all, 80% of what we taste comes from the smell before we even put food or drinks into our mouths!
Orangeade was a term first used in the 1700s in France, so you are making a piece of history! The Orange has a rich history in the royalty of Europe and food history as well. The French built massive gardens full of orange trees and even planted Orange trees within their extensive palaces to make the halls smell citrus. Interested in the history of oranges? Click here!
Like our Lemonade recipe, you can add a touch of Seltzer Water to add a different texture. I recommend finding a Seltzer with medium bubbles; this will help cut through the sweetness without being too loud and overpowering.
While this recipe is for Orangeade, you’ll notice that you will be using the juice of one Lemon; this helps to add a touch of acidity that’ll help break through the sweetness of the Orange.
We look forward to hearing what you think about this slice of history, a truly unique spin on Lemonade!
“The Flying Chef”
Yield: ~4 Servings
Prep Time: ~15 Minutes Inactive Time: ~3 Hours Total Time: ~3 Hours 15 Minutes
1. 1 1/4 Cup Granulated Sugar (250g)
2. 4 1/2 Cups Water (960g)
3. 1 Lemons
4. 6 Oranges Plus One For Decoration (Optional)
5. Seltzer Water (Optional)
1. In a large pitcher, combine the water and sugar. Mix until the sugar is completely dissolved.
2. Cut off the rind of six oranges being sure to avoid the white pith. Add the rind and the juice of the six oranges to the pitcher. Do the same for the one lemon.
3. Let the orangeade sit refrigerated for at least three hours.
4. Pass the Orangeade through a sieve or cheesecloth and serve with a thin slice of orange.
5. If you're using seltzer water, have the ratio be 1:4 seltzer to Orangeade. In other words, for every cup, 1/4th should be seltzer water and 3/4th It should be Orangeade.
Recipe By: Chef Olson Thewoodenspoonchefs.com
Did you make this recipe? Take a picture and tag on instagram at the_wooden_spoon_chefs
If the Orangeade is too tart, you can try adding sugar or a touch of salt to bring down the acidity.
It’s crucial that you do not rush the three hours. The more time the Orangeade sits, the more flavor it will have.