One of my friends describes this drink as a glassful of sunshine. She is right. There’s a bright, shining quality to both the look and taste of these spritzers. The tangy combination of freshly squeezed orange and lemon juices with citrus-infused sugar syrup and sparkling water results in a morning beverage that is cool, crisp, and refreshing.
4 to 5 navel oranges, plus thin orange slices
2 to 3 lemons
2/3cup/165 ml water
1/4 cup/50 g sugar
2 cups/480 ml Perrier or other sparkling
- With a swivel peeler, remove the peel (avoiding the white pith beneath the skin) from 2 of the oranges and 2 of the lemons. Place the peels, water, and sugar in a medium saucepan set over medium heat. Bring the mixture to a boil, stirring until the sugar dissolves. Boil gently until the syrup is infused with the orange and lemon flavors, about 3 minutes. Remove the pan from the heat and let the syrup steep for 5 minutes. Transfer the syrup and the peels to a bowl and refrigerate until just cooled, about 10 minutes.
- Halve the fruits and juice them, to yield 1 cup/240 ml fresh orange juice and Ѕ cup/120 ml fresh lemon juice. (Both the syrup and the juices can be prepared 1 day ahead; cover and refrigerate.)
- When ready to serve, strain the sugar syrup over a small bowl, pressing on the peels to extract as much liquid as possible. Combine the strained syrup, juices, and Perrier in a pitcher, and stir to mix.
- Pour into wine glasses filled with ice. Garnish each glass with an orange slice and serve.
by BETTY ROSBOTTOM