There are a few signs that spring is on the way. The days get a little longer, the sun starts showing off, and around here, the blood oranges arrive looking suspiciously like they've spent too much time at the gym.
That's right. Blood orange season is here.
And while most people are admiring their gorgeous ruby-red flesh and taking photos for social media, we'll be doing what we do best: feeding them into our press by the crate-load and turning them into something delicious.
Over the coming weeks, our press will be working harder than a barista on a Monday morning as we swish, squash and squeeze fresh blood oranges into what becomes our much-loved Peninsula BLVD Blood Orange Syrup.
Why all the fuss about blood oranges? They're not just oranges trying to be edgy. Their sweet citrus flavour, balanced with subtle raspberry-like notes, creates a syrup that's bright, vibrant and just a little bit fancy without taking itself too seriously.
The result? A syrup that transforms sodas, cocktails, mocktails, spritzes and sparkling water into something worth talking about. It's sunshine in a bottle, with a slightly rebellious streak.
Every year we wait patiently for blood orange season to roll around. Well, mostly patiently. There may be some pacing near the press and the occasional wistful stare at empty syrup bottles.
The good news is the wait is nearly over.
Fresh batches of Peninsula BLVD Blood Orange Syrup are making their way through production right now and will be back on the shelves very soon.
So keep your eyes peeled. (Unlike the blood oranges. We'll take care of that part.)
Peninsula BLVD Blood Orange Syrup is coming back into stock soon.
Trust us, it's worth the squeeze. 🍊
1 comment
The whole distillery smells like citrus. Delightful