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Blood orangeade

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

blood orangeade

  • 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.

for the orangeade

  • Spoon or pour the syrup into a large glass and gently slide in the blood orange slice. Top up with sparkling water. Stir gently with a spoon or cocktail stirrer to mix in the syrup if needed.