A fresh, juicy blood orangeade recipe made with a tangy orange syrup topped up with sparkling water. The make-ahead syrup keeps well in the fridge, for easy, fruity summer drinks.
blood orange syrup
- 2 blood oranges cut into 2-3 cm chunks
- 300 g sugar
- 2 tbsp blood orange syrup
- 1 thin slice fresh blood orange
- 200 ml sparkling water
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, strain the syrup into a heatproof container and leave to cool. Store in the fridge.