This homemade blood orange syrup will be your new favorite addition to your bar! It goes perfectly in both cocktails and mocktails and could not be any easier to make. All you need is sugar and fresh blood oranges.
1cupSugardouble this if you want a richer, sweeter syrup
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Instructions
Juice your oranges with a citrus press / juicer.
Pour the juice trough a sieve into a small sauce pan. Make sure to used a fine meshed sieve or strainer to hold back all the orange pulp. Many citrus juicers do a pretty good job in holding the pulp back.
Add the sugar to the pan.
Turn the stove onto medium high.
Bring the mixture to a gentle boil, while stirring, till the sugar has dissolved.
Move on to the next step if you will use your syrup for drinks or cakes.If you are going for a thicker syrup for desserts or breakfast continue boiling the syrup till it has reduced to about half the amount (1 cup).
Remove the pan from the heat and let the syrup sit for a few minutes to slightly cool. If necessary strain the syrup again to get every piece out.
Pour the still warm syrup into a sterilized bottle or jar and store it in the fridge.
Troubleshooting:If you made your syrup at last minute you can pop it in the freezer for about 15 minutes. Check on it every 5 minutes and give it a quick shake or stir to help it cool faster.To get a thicker consistency simply keep cooking your syrup till it is reduced to the consistency you want. The syrup will thicken up a bit when cooling tough, so keep that in mind.Storage:Keep your syrup in a tightly sealed bottle in the fridge for up to a month, sometimes even longer. You can extend the shelf life to 6 months when freezing the syrup.You will know that your syrup is spoiled when it starts to smell weird, look cloudy or even show mold. If this is the case and you should discard your syrup.
US Customary conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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