Flavoring Kombucha Recipes: Blood Orange (2024)

During the late winter and early spring months, a special type of citrus arrives. On the outside they may look like a typical orange, perhaps with just a hint of blush. But once sliced open, the bright red, bursting flesh is stunning to the unprepared. Don’t get any on your shirt! This “bloody” juice makes a delicious base for endless variations of refreshing Blood Orange Kombucha recipes.

The red color of the blood orange comes from the powerful antioxidant anthocyanin.It’s the same thing that makes cherries and apples red. So eating blood oranges will give you all the great benefits of regular oranges (vitamin C, potassium, calcium, and fiber) with anantioxidant bonus!

Blood Orange Varieties

Of the many varieties of blood oranges, the most popular are the Moro, Sanguinello and Tarocco. The Moro is the tartest, originated in Italy, and has the deepest red pigment.

The Spanish Sanguinello arrives later in the season and has sweeter, more tender flesh. Although lighter in color than the other two, the sweet full flavor of the Tarocco makes it perhaps the most prized.

Kombucha Mamma Sez: “A woman in California phoned the police claiming that her neighbors had somehow tainted her Valencia oranges with blood! After scientific investigation, it turned out that herorange tree had experienced a mutation that caused some of the oranges to express the red anthocyanin pigments.”

Blood Oranges – Quick Facts!

• Oranges originated in Southeast Asia. Due to their excellent nutritional values and great ability to travel have been cultivated throughout China, India, east Africa, and the Mediterranean. Blood oranges may have evolved independently in both China and the Mediterranean.
• The strong Arab presence during the ninth and tenth centuries promoted the cultivation of oranges throughout the Mediterranean.
• Oranges were also an important commodity of the Roman Empire.
• Two specific gene mutations are responsible for turning regular orange trees into blood oranges. Most oranges only contain one of the genes necessary to create the red pigment.
• California, Texas, and Florida are the main producers of blood oranges in the United States.
• The most colorful oranges come from areas that have hot days and cold nights. That is because large fluctuations in daily temperatures enhance the formation of the red pigment in the oranges.
• Due to their warmer nights, blood oranges from Florida tend to be less red.

On to the Blood Orange Kombucha Recipes!

Blood Orange Italian Soda Kombucha

This recipe is a bit of a twist on the Blood Orange Italian Sodas you may have seen cropping up at your favorite grocery store. Fresh herbs add a delicate aroma while dried herbs will add a bolder flavor. The savory notes of the basil and thyme pair nicely with the sweetness of the blood orange. Plus the natural fizz can’t be beat!

• juice of ½ a blood orange (THRIVE , AMZ)
• 3-4 basil leaves– basil is a good source of calcium, magnesium and iron
• 1 sprig of thyme – strong antibacterial properties, also helps rid the body of phlegm

Kombucha Mamma Sez: “Although water soluble, the red juice of the blood orange can stain light colored clothing. So be careful when you cut open your oranges.“

Rock the Casbah

The scents and smells of the spice bazaar are close at hand in this flavor. Clove and ginger add an exotic bite. For additional spice try using black peppercorn, cinnamon or cardamom. Mix with tequila to create a unique margarita.

• juice of½ a blood orange
• ½ tsp of ginger – anti-inflammatory, aids in digestion, and has warming properties
• ½ tsp of clove – this dried flower bud has long been used to freshen breath and helps with toothaches

Do you use citrus in your Kombucha flavors?

Which types do you like to use?

Share your ideas for Blood Orange Kombucha Recipes in the comments below!