Syrup Recipes

Orange Syrup

Orange Syrup

YIELD: ABOUT 1 CUP

Using blood oranges along with navel oranges gives this a deep orange color that’s more in tune with an orange soda. While you’re juicing, go ahead and include the pulp.

Grated zest and juice of 2 navel oranges
Grated zest and juice of 2 blood oranges
1 tablespoon agave syrup
1/4 teaspoon citric acid (optional)

In a nonreactive container, like a 2-cup Mason jar, combine the zest and juice of the navel oranges and the blood oranges. Stir in the agave and citric acid, if using, to combine. Refrigerate in a covered container for 12 to 24 hours. Then, run the syrup through a fine-mesh sieve to remove the zest. Refrigerate the syrup in a covered container for up to 1 week.

To make Orange Syrup: Stir up to 1/4 cup Orange Syrup, or to taste, into 8 ounces (1 cup) of seltzer.

Helpful Hint: Forget fancy juicers! Gently roll any citrus fruit on a cutting board or countertop to get the most juice possible from the citrus. Cut in half, and then just use old-fashioned clean hands to extract the juices from the citrus.

Written By

I’m Shraddha. I Love being in the Kitchen and have a great love for good food! I am Food blogger sharing my adventures in the kitchen and get a thrill out of perfecting and finding new recipes!

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