Sometimes I spend hours in the studio over the camera trying to figure out what the best shot is for something. Sometimes it happens quickly other times no so much. This blood orange juice was something I kept going back and forth on. Every shot I took didn’t seem to be exactly right – I loved the dotted burlap but also like the feel of the marble. Any favorites? I still don’t think the shot is right, maybe I needed a different glass… Anyhow! I got a juicer over the holidays – it’s addicting. It’s so crazy how much fruit and veggies it takes to make a cup of juice. My recent addiction has been a blood orange and chili combo. I got something similar at Whole Foods and I’ve been on a quest to recreate it ever since. It’s sweet with a little kick at the end, I can’t get enough of the combo.
BLOOD ORANGE CHILI JUICE print this recipe!
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INGREDIENTS
6 Blood Oranges 2 Serrano Chili Agave Nectar |
PREPARATION
1. Juice blood oranges. Finely dice serrano chili’s and allow chili to soak in the juice for 24 hours.
2. Strain juice – removing all the chili and add agave for additional sweetening.
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PHOTOS BY JENNIFER CHONG
