Aranciata Rossa – Blood Orange Soda

Aranciata Rossa from Sicilian blood oranges – deep red and juicy

Aranciata Rossa is Italy's blood orange soda. Lurisia uses twenty percent Arancia Rossa di Sicilia juice, pressed from Moro, Tarocco, and Sanguinello varieties. The juice makes it dark and well-rounded, while the carbonation keeps it light.

The Aranciata Rossa from Lurisia is the red one among Italian orange sodas, simply called blood orange soda in English. It thrives on the juice of the PGI (Protected Geographical Indication) Sicilian blood orange, which grows in the regions around Mount Etna. There, hot days and cold nights ensure the deep red color in the pulp.

In the glass, it glows somewhere between pomegranate and sunset, with fine sediment that shows real juice is at play here. The aroma is sweet and typical of blood orange, with that slight berry note that a regular orange lacks.

Sweet and berry-like with a fine bitter edge

The blood orange tastes different from its yellow relative: fuller, darker, with hints of raspberry and red grape juice and a delicate bitterness from the peel.

That is exactly what the Aranciata Rossa brings to the glass. On the palate, it is juicy and round, significantly fruitier than the other varieties from this producer, and the carbonation prevents it from feeling heavy. Red, juicy, tartly fruity – it tastes like orange juice that has been elevated. The finish remains fruity for a long time and carries that berry note a little further.

For breakfast, with pastries, and in a red spritz

Served at 6 degrees, Aranciata Rossa is the most approachable soda in the Lurisia range and a favorite among children as well.

It loves sweet things: almond pastries, lemon cake, and a bowl of yogurt in the morning pick up its berry note without overpowering it. At brunch, it replaces orange juice and adds a touch of effervescence. And paired with a piece of dark chocolate, it creates a lovely contrast, as the berry note plays off the cocoa.

At the bar, it makes a great red spritz when mixed with a brut sparkling wine and plenty of ice, or simply as a mixer for gin. If you prefer something lighter and more acidic, go for the Gazzosa with Amalfi lemon, which is the counterpart to this red bottle.

Moro, Tarocco, and Sanguinello: three varieties from Mount Etna

Blood oranges are not a distinct species, but rather oranges that develop red pigments under specific conditions—and these conditions are found around Mount Etna like nowhere else.

The volcanic soil retains heat, the sea is nearby, and in winter, nighttime temperatures drop sharply. It is only this shift between day and night that triggers the creation of anthocyanins, which color the pulp. The same variety, if planted in a milder region, would remain orange.

The three varieties each contribute something different: Moro is the darkest and spiciest, Tarocco is the sweetest with the finest aroma, and Sanguinello is the late-season variety with a clear acidity. Together, they create a profile that no single variety could achieve on its own.

Harvesting takes place from December into the spring, depending on the variety, and the season is short. That is why a blood orange tastes like nothing in the summer—this bottle, however, brings the Sicilian winter into your glass whenever you open it—a fair trade.

The fruit content will settle, so a single slow turn of the bottle before opening redistributes it without the carbonation fizzing over. Further varieties can be found in the Lurisia range, and if you would like to browse more, you will find additional sodas from small producers in our shop. The Aranciata Rossa is the fruitiest of them all. Salute.

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