Blood oranges are just gorgeous. Usually only available throughout the winter due to their short season, I always grab as many as I can when I stumble across them. In California at least, they are usually quite pricey. I actually paid about $7 for 5 pieces of fruit from the Ferry Building Farmers Market in San Francisco a couple of years ago. I was so surprised to see them in our local Trader Joes this season, for around $2.99 a bag – a real bargain. I used as many as I could in recipes and generally just eating them. I also juiced about 4 bags and froze it so I can enjoy it throughout the year. And that brings me to this recipe!This syrup is really easy to make and is as versatile as it is beautiful! I am using this particular batch of syrup in 3 different recipes I am making this weekend! Firstly, I’ll use 1/2 ounce (half a US ‘shot’) in a blood orange margarita, and then I’ll use it on top of a soaked chia oats breakfast cereal, and finally I’ll drizzle it over the top of some grilled fresh peaches for a dinner party dessert! Not bad for about 20 minutes in the kitchen, huh?!
I like to add half a teaspoon of orange flower water to the finished syrup, and it really does make a difference to the finished flavor. You can buy orange flower water in Mediterranean markets. It is made from distilling orange blossoms. To me, it smells of neroli – (bitter orange). It has traditionally been used to soothe gripe pains in babies and the essential oil is calming and relaxing and is said to help ease heart palpitations. The syrup also tastes great mixed with 1 tablespoon of Triple Sec orange liquer. There’s absolutely no need to add either of these ingredients – but their addition does make it extra special!
To make this syrup, all you need to do is mix some sugar and water and slowly heat, stirring, until the sugar dissolves. 
Then add the juice, bring it to the boil and heat for about 10 minutes. Let cool, and add the orange flower water if you like, bottle it up, pop it in the fridge and use at will! It lasts about 4 days. Well … sometimes.
- ½ Cup Blood Orange Juice (About 4-6 Oranges)
- 1 Cup Sugar
- 1 Cup Filtered Water
- ½ t Orange Blossom (or Orange Flower) Water - optional
- Heat the water and sugar gently on the stove until the sugar has completely dissolved.
- Add the orange juice and bring to a rolling boil.
- Boil for 10 minutes, until liquid reduces slightly.
- Cool, and then strain* and add the orange flower water, if using.
- Store in a glass bottle/jar in the refrigerator for up to 4 days.
Nutritional breakdown is approximate and for general information only, and will vary depending on specific brands and measurements used.
This Food & Travel Blog is all about my love of fruits and veggies, and about using as many as I can during the course of the week - whether at home or abroad. In fact, you could say I'm mental for veggies!
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