Steve Pope > wrote:

>I noticed recently a bartender having cocktails that include
>blood orange on his drinks menu recently, even though they
>are out of season. I asked, and he says they use a commercially-
>available puree.

>Doing some googling, I see there are such products; the ones
>I found were frozen.

An update: I found "Napa Valley" (yeahright) frozen blood orange
puree at United Grocers in San Rafael. I will keep it in
my freezer until I run out of blood oranges (a few more weeks)
then try making rooibos tea with it.

In the meantime, I tried substituting Valencia orange for
blood orange and it truly sucked. However, pixie tangerines
made an interesting credible-tasting tea. So I may do that a couple
more times before they too go out of season.

The problem with the frozen puree, I expect, is it has no
zest, only juice, so it will only partially do the job.
I will find out soon enough.

Steve