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Rae’s Blood Orange Mixer with Raspberry Balsamic Glaze 



  • 1 Qt lemonade (Ideally fresh, but I used Whole Foods 365 Lemonade with the addition of the juice and pulp of two whole fresh lemons)

  • 2 large or 4 mini blood oranges, plus an extra to use for garnish

  • Small handful of cilantro. If you’re a cilantro hater, you can use mint — different, but equally good. 

  • 5 tablespoons of Sue’s Raspberry Balsamic Glaze

  • Pinch of salt 

  • Sweetener of choice (honey, simple syrup, agave). I used 4 tablespoons of local honey


  1. Peel and remove all tough remnants of the pith of your blood oranges. Roughly chop them and add them to a food processor or blender with your small handful of cilantro. 

  2. Blend to as smooth of a consistency as possible. 

  3. Using a strainer, pour the pulpy juice mixture into a separate container. Repeat the straining process as many times as you desire to reach your desired level of pulp (I liked it really pulpy). If you prefer no pulp, use a juicer.

  4. Combine strained blood orange mixture, lemonade, Sue’s Balsamic Glaze, sweetener and salt.

  5. Enjoy with Gin or Vodka. Garnish with blood orange slices and cilantro.

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