Florida seems to have a lock on orange groves these days, but I found a wide variety of the colorful citrus trees scattered all around the Golden State, even in my uncle’s backyard (pictured above, though technically his neighbor’s tree).
Obviously, fresh squeezed oranges straight from the tree are amazing, but if you want something a little sweeter and more interesting than your typical glass of morning OJ, try this creative orange juice twist. The subtle vanilla flavor pairs very well with classic french toast, so consider trying it at your next brunch gathering, or enjoy it as a late afternoon treat with some champagne. Cheers!
Roasted Vanilla & California Orange Juice
Adapted from TheKitchn
- 4 large California oranges
- 1 vanilla pod, split
- 1/4 cup raw sugar
- 3 cups water
Juice 3 oranges and set aside. Slice the fourth orange into 4 sections and place in a baking pan with the sugar, 1 cup of water, and the vanilla pod. Roast for 30 minutes at 400 degrees Fahrenheit until the oranges begin to caramelize. Remove from the oven and let cool.
Once the roasted oranges have cooled, juice and discard the rinds. Scrape the vanilla bean and add to the juice. Add the remaining 2 cups of water and refrigerate. Serve this deconstructed creamsicle very cold, because if you’re not aware, warm orange juice is disgusting.