How to Make Agua de Naranja Sanguina (Blood Orange Drink)
One morning while living in San Diego, I had an abundance of blood oranges and other citrus fruit and I couldn’t bear the thought of it going bad. As necessity is the mother of invention, I created this agua de naranja sanguina (blood orange agua fresca) and it’s the perfect balance of sweet and tangy!
This blood orange agua fresca combines a variety of citrus fruits, but the stars that really shine through are definitely the naranjas sanguinas, or blood oranges. I had never tasted a blood orange until moving to San Diego in 2010 and now I make this delicious agua de naranja sanguina every time they’re in season.
WHAT IS AGUA FRESCA?
Agua fresca literally translates to fresh, cold, or refreshing water, but literal translations do little to describe the true essence of these fruit-forward and fun drinks.
Aguas frescas are non-alcoholic beverages typically made by blending water and sugar with seasonal fruits and vegetables. Some are also made with dry ingredients such as rice, tamarind pods, and hibiscus, which are Mexican pantry staples.
INGREDIENTS YOU’LL NEED
- Blood oranges
- Valencia or naval oranges
- Lemon
- Lime
- Water
- Sugar
RECOMMENDED BY LOLA FOR THIS RECIPE
Citrus Juicer
I rotate between a traditional citrus press and an electric juicer, both of which I love and use regularly! If I’m juicing any more than 5 oranges, I prefer an electric juicer. VIEW PRODUCT
STEP-BY-STEP INSTRUCTIONS: AGUA DE NARANJA SANGUINA
1. Prepare juice
- Cut oranges, lemon, and limes in half and using a citrus press, extract juice.
2. Mix ingredients, serve, and enjoy
- Pour juice into a large pitcher. Add water and sugar and mix well.
- Add ice and serve chilled.
If you make this and love this agua de naranja roja recipe, be sure to check out my agua de naranja, naranjada, agua de limón con chía, and my agua de limón recipes!
LOOKING FOR MORE DRINK RECIPES?
Here are a few of my favorite aguas frescas:
- Agua de Tuna Verde (Green Prickly Pear)
- Agua de Avena
- Agua de Piña (Pineapple Agua Fresca)
- Mexican Limonada (Refreshing Sparkling Limeade)
- Agua de Pepino
- Agua de Melón
- Iskiate (Hydrating Chia Drink from Born to Run Book)
- Agua de Tamarindo (Mexican Tamarind Drink)
- Agua de Fresa (Strawberry Agua Fresa), Packed with Vitamin C!
- Kumquat and Carrot Agua Fresca
- Té de Limón (Lemongrass Tea)
AGUA DE NARANJA SANGUINA (BLOOD ORANGE AGUA FRESCA)
Equipment
- Manual citrus press
Ingredients
- 7 blood oranges
- 7 oranges Valencia oranges are the best for juicing
- 1 lemon Eureka or Meyer lemons will work
- 2 limes
- 4 cups water or to taste
- 1/2 cup sugar or to taste
Instructions
- Juice oranges. Cut citrus fruits in half and extract the juice. You can use an electric citrus juicer, manual citrus press, or your hands for this step. If juicing by hand, be sure to use a strainer to catch any pulp or seeds.
- Mix and enjoy. Pour juice into a large pitcher. Add water and sugar and mix well. When ready to serve, add ice and serve chilled.
A Note from Lola
HOW TO STORE AGUA FRESCA
Store agua fresca in an airtight container in the refrigerator for up to 2-3 days, ensuring it stays fresh and chilled. Ingredients tend to settle at the bottom, so remember to stir your agua fresca before serving.ON SWEETENERS
You can add as much or as little sugar as you’d like to all of your aguas frescas, including this one. I also like to use honey, agave, or simple syrup (boil equal parts water and sugar until sugar is dissolved) in my agua fresca recipes. This is one agua fresca that I believe requires some sort of sweetener because the limes can be very tart.Nutrition
This recipe was originally published on May 10, 2014 and updated on February 18, 2025 with step-by-step instructions and photos.
Lola’s Cocina is a small business that earns various revenue streams. This includes sponsored posts and affiliate commissions from linked products, which I use and love. This commission is an agreement between Lola’s Cocina and retailers, with no extra cost to readers. This income helps sustains the site.
Photography + Styling: Cacey McReavy
Lola Wiarco Dweck
Lola is a Mexican-American recipe developer, writer, and cooking instructor who loves sharing her culture with the world. Growing up in California and spending summers in Mexico, Lola celebrates her family’s Mexican recipes and vibrant culture through Lola’s Cocina.
Looks great, Mija. I can hardly wait until my Blood Orange tree brings forth fruit. And Dominic has a Valencia orange tree with very sweet fruit. I have also discoverd that using simple syrup (equal amount of sugar and water boild) works well when drinks need to be sweetened.
This is such a great way to use blood oranges – and it’s so different from any other agua fresca I’ve ever tasted. It’s absolutely delicious!
I love the color it takes on with the blood oranges, too! Such a delicious and unique drink.
I made this for a dinner party and everyone went gaga over the taste and color!