Blood Orange Sour Mix

Makes 1 1/2 cups (355 ml)

Give the fruit a few rolls across the counter with the palm of your hand to help release the juices. Slice them in half, and squeeze by hand or use a juicer (I love my vintage one I found a few years ago in Brooklyn). Either way, you’ll need 1 cup of juice, so if you’re fruit doesn’t feel very juicy or is on the smaller side, pick up a few extra while you at the market. You can strain the juice, if you like, to remove the pulp. I like pulp—it adds character to the juice. My kids can’t stand it, so sometimes I do, and sometimes I don’t. All depends on my mood. The choice is yours.

Freshly squeezed juice of 2 limes

Freshly squeezed juice of 1 lemon

Freshly squeezed juice of 2 blood oranges

1/2 cup (120 ml) simple syrup

Combine the juices with the simple syrup. Stir with a spoon, and use immediately, or store in a mason jar. Sealed in the fridge, the sour mix will last up to two weeks.