Blood Orange Cordial and Blood Orange and Rosemary Gin Fizz

I have just taken the above "now" photo to explain my current situation. 

I am in Orange visiting my parents and they are experiencing freakishly cold weather considering we are headed for Spring. It was about 5 degrees Celsius with a little snow, lots of sleet and fog as far as the eye can see - that photo is in colour by the way, it is nature that is in black and white. It is great to be getting some mileage out of my new Ugg boots and hanging by the fire. It's also the perfect time to be writing this post because what I am blogging about this week is anything but black and white. 

Blood Oranges. Blood Oranges! I am seriously happy that they are in season now. For me, they signal that Spring is on the way and I feel inspired to get more colour in my life. 

Has anyone (from Australia) noticed the bright pops of colour in the shop windows lately? I gravitate towards this stuff. For example, I pulled out my box of nail polish the other day and started prodding at all the vivid bottles, like a pirate counting his doubloons. 

Blood Oranges: they taste as if a raspberry crawled inside an orange and set up camp. And how lovely is it when you slice into one and it turns out to be even darker red than you thought it was going to be? I don't think I know anyone who doesn't like them.

I made cordial to extend the life of my first batch of blood oranges of the season. It is basically blood orange juice, zest and sugar turned into a syrup with some citric acid added to it to make it last longer. That's the key; I want this to last as long as possible because it is nothing short of a delight to drink. It looks like it is full of funky artificial colouring (though I assure you it is not) and I feel like a kid when I drink it - I want to make these ice-blocks with it. You don't need to use very much of it - a finger and a half's width in a glass topped with soda or even still water is enough to get intense flavour. Oh, and I added some fresh lime juice once - I highly recommend this.

For those that like their blood oranges a little harder, this is going to be the mainstay drink in my home. I bookmarked this recipe by Heidi Swanson forever ago in anticipation of the season because the flavour combination of blood orange, rosemary and gin inspired me (though my method is a little different). 

I purposely made this a one dimensional cordial because the flavour is rather delicate and complex on it's own - but if you want to add to it as I have done, you are able to without changing your entire batch. 

So get amongst it! There are some little pops of colour in season now just waiting to inspire you.

Blood Orange Cordial
Juice of 4 blood oranges
Zest from 2 blood oranges
500gm castor sugar
600ml water
15g citric acid

Place the juice, zest, sugar and water in a medium, heavy bottomed saucepan on a high heat. 
Stir occasionally until the sugar dissolves and the mix is brought to a boil.
Reduce the heat and simmer for approximately 10 minutes. 
Remove from the heat and stir through the citric acid.
Set aside to cool before pouring into a glass bottle.
Will store for up to 1 month in the fridge.

Blood Orange, Rosemary and Gin Fizz 
Adapted from 101 Cookbooks - Heidi Swanson
Serves 2

1 cup of Blood Orange Cordial - there will be some leftover for another glass. 
1 sprig rosemary - pluse 2 extra for garnish (optional)
30 ml gin per glass
Soda water or sparkling mineral water
Infuse the rosemary sprig in the cordial in a small saucepan over a low to medium heat for approx 10 minutes. Set aside to cool
Pour equal parts gin and cordial into a glass add some ice and pour over the soda. Garnish with a rosemary sprig.