A juicy, tangy, deeply flavoured orange syrup, made simmering fresh blood oranges with sugar and water. Drizzle over desserts or use as a base for summery drinks like Blood orange cocktails or Blood orangeade.
You can make this syrup while you’re making Candied blood orange slices, but if you can’t be bothered with all that faff, just chop the oranges into pieces – the syrup is truly amazing.
All the juiciness of ripe, fragrant blood oranges.
Blood orange syrup
blood orange syrup
- 2 blood oranges cut into 2-3 cm chunks
- 300 g sugar
for the syrup
- Add the sugar and 500g water to a medium saucepan and bring to the boil over high heat. Boil until the sugar is completely dissolved and the mixture has thickened slightly, about 5 minutes.
- Reduce the heat to a gentle simmer add the orange chunks. Simmer for 30-45 minutes, until the pith looks translucent and the syrup is dark orange.
- Remove from the heat and strain the syrup into a heatproof container. Store in the fridge.