I have been experimenting with carbonating citrus juice for a couple of years. I have carbonated orange juices, blood orange juices, mandarin orange juices, and a number of other citrus juices. This has presented some challenges due to the nature of the juice. To make a delicious carbonated juice, it takes a special type of carbonator and a bit of extra information. I have summarized what I have learned in the below YouTube video. You can find the carbonator that makes it possible to carbonate juices here.
The Vaniglia Sanguigno acidless sweet orange is the most unusual-tasting citrus variety that I have ever tried. The lack of acid gives it a taste quite unlike the oranges that most Americans are familiar with. My father-in-law rated it his favorite of many varieties in a citrus taste test. Because of this I grafted and planted a Vaniglia Sanguigno tree in my yard. I found it more of a curiosity and did not particularly like it, however. For me, the first bite has an unusual but pleasant flavor; after that it falls flat. The lack of acid makes the fruit insipid.
My father-in-law lives in Australia and has yet to make another visit to California during citrus season. Until recently I did not know what to do with my Vaniglia Sanguignos other than to give them away and let others try this unusual fruit. Earlier this year I had the pleasure of meeting citrus expert Tom Delfino, the executive director of the California Citrus Nursery Society. Tom had a solution for me.