Seasonal Eating (Drinking) :: Blood Orange Meyer Lemonade

I received some great meyer lemons from my friends at the Mexican Avocado Commission and had some spare blood oranges. As result, lots of deliciousness ensued. Both meyer lemons and blood oranges are in season so make this one as soon as you can!

Meyer Lemons

These coveted lemons are quite different from your typical lemons. They are march sweeter than your typical lemon and are believed to by a hybrid of a variety of lemons and mandarin oranges. This would explain their orange tint.

The Meyer Lemon Tree is named for Frank Meyer. He brought it to the United States from China in 1908 while working for the USDA. The tree became very popular and was widely grown until a virus that attacked Meyer Lemon Trees was discovered in the mid-1940s. Meyer Lemon Trees were banned in the United States in an effort to insure the safety of other lemon varieties from the virus. A new version of the Meyer Lemon Tree was developed that was virus-free and it was reintroduced in 1970.1

Blood Oranges

Blood oranges are named such simply for their crimson colored flesh.

Blood oranges may have originated in either China or the Southern Mediterranean, where they have been grown since the 18th century. They are now the primary orange grown in Italy. The anthocyanins which give the orange its distinct maroon color will only develop when temperatures are low at night, as during the Mediterranean fall and winter.[2] Blood oranges cultivated in the United States are in season from December to March (Texas), and from November to May (California).2


Over 40% in vitamin c, antioxidants.


Vitamin C-rich foods provide protection against inflammation, thus both are supportive for respiratory health and rheumatoid arthritis. Both fruits support strengthening the immune system.

Blood oranges contain 150 milligrams of vitamin C. oranges may have lower cholesterol, prevent kidney stones, reduce risk of ulcers and stomach cancer, and are a good source of fiber.


1 cup organic cane sugar
1 cup of water
4 lemons
3-4 blood oranges
5 cups cold water

1. Squeeze lemons and oranges and set to side.
2. Prepare a simple syrup by combining the sugar and 1 cup of water in a saucepan. Dissolve sugar over medium heat and let cool.
3. In a large glass pitcher, simple syrup, and lemon/orange juice.
4. Add the remaining 5 cups of cold water. You can add more sugar depending on preferred level of sweetness.
Serve over ice and garnish with slice of blood orange.


YGL staff