Let’s all take a moment to step away from our declarations of love for snow days, snowmen, and all things winter. And let’s pretend that warm weather is here! This limeade hits the spot if you’re feeling the winter blues – it’s beautiful and delicious and it just screams summer!

Blood oranges are still in season too – if you’ve never tried a blood orange, drop everything and go to the store. I’m not a huge fan of regular oranges – but I could eat blood oranges all day long. They only have a short season, so hop to the grocery store before they disappear!

A couple notes on making this recipe even simpler! I highly recommend using a juicer like this one – it’s perfect for juicing limes and oranges and even grapefruits as it has two different sides for smaller or larger fruits. We got ours as a Christmas gift and I have been using it every chance I get!

I also tried something new for blending my ingredients together – instead of hauling out the blender and having to wash it once I was finished, I used our immersion blender to do the heavy lifting. This is genius I tell you.

Go now, and buy your own immersion blender. It’ll be the best $35 you’ve ever spent on a kitchen appliance. If you’re wondering what else you could use a blender like this for, see this smoothie recipe, blueberry lemonade, or even this butternut squash soup.

I included a range for the amount of sugar you can use for this limeade – if you want it to be more tart, use 1/4 c sugar, and if you’d rather it be sweet, use 3/4 c. I think that 1/2 c is probably the perfect amount for a limeade – not too sweet and not too tart. Adjust the flavors to suit your preferences.

Blood Orange Strawberry Limeade

Asharae Kroll

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Ingredients

1 c strawberries thawed if frozen
1/2 c fresh squeezed blood orange juice
1/4 c fresh squeezed lime juice
1/4-3/4 c sugar less for a tart limeade, more to make it sweeter
1 c hot water
3 c cold water

Instructions

Combine strawberries, blood orange juice, lime juice, sugar, and hot water in a blender (or a pitcher and use an immersion blender to blend). Blend until strawberries are pureed and the sugar has dissolved.
Using a sieve to remove the pulp, strain into a large pitcher.
Add cold water, stir to combine, and chill at least 1 hour before serving.

This post contains affiliate links, but all opinions are my own.