Pink Peppercorn + Blood Orange Limonata

The sun was out today for the first time in weeks (it has been raining cats and dogs in California all winter) so we decided to spend some much needed time outside, lounging in the sun and soaking in all of its glory. Our table is currently overflowing with bowls of citrus so I whipped up this delicious pink peppercorn and blood orange limonata. It's very refreshing and the pink peppercorn salted rim is a treat...cheers!Pink Peppercorn + Blood Orange LimonataIngredients:4 organic blood oranges, juiced (you will need about 2/3 cup)3 organic lemons, juiced (you will need about 1/2 cup)1/4 cup pink peppercorn simple syrup (recipe below)Filtered waterOptional: Pink Peppercorn Salt (recipe below)Directions:Place blood orange juice, lemon juice + pink peppercorn simple syrup in an extra large ball jar or pitcher. Stir. Slowly add 1/2 cup water until you find the combination you enjoy. Store in the fridge.To make this into a cocktail, simply place 1 cup of the limonata in a glass. Add 2 ounces of gin or vodka. Serve over ice. Rim with Pink Peppercorn Salt (recipe below). Cheers!Pink Peppercorn Simple SyrupYou will need:2 cups organic sugar1 cup filtered water1/4 teaspoon freshly crushed pink peppercornsPlace all ingredients in a pot over the stove and bring to a boil. Then reduce heat so the mixture is simmering…simmer for 5 minutes or until the mixture has reduced to a syrup. Let cool and store in the fridge in a squeaky clean glass bottle.Pink Peppercorn Salt: Simply place 1 cup of salt in a small bowl. Using a spice grinder, grind about 1 teaspoon of pink peppercorns. Add to the salt and mix. Voila. Pink Peppercorn Salt...Recipe + Photography by Cassie WinslowShop glassware here...