Easy blood orange simple syrup recipe perfect for cocktails, mocktails and desserts. Just 3 ingredients and ready in 10 minutes.
Equipment
- Small saucepan
- Fine-mesh strainer
- Glass bottle or jar
Ingredients
- 1 cup fresh blood orange juice about 3–4 oranges
- 1 ¼ cups granulated sugar or coconut sugar for a richer flavor
- Zest of 1 blood orange optional, for extra depth
Instructions
- Lightly zest the blood oranges, avoiding the bitter white pith.
- Combine juice, sugar, and zest in a small saucepan over medium heat.
- Stir gently until the sugar is fully dissolved, then simmer for 5–7 minutes. Keep the heat moderate - too hot can mute the citrus flavor.
- Add lemon juice or citric acid if you want to preserve the vibrant red color and brighten the flavor.
- Remove from heat, strain through a fine mesh sieve or cheesecloth to remove pulp and zest, and pour into a clean jar. Let cool completely before storing.
Notes
Taste as you go; if the syrup is too tart, a little extra sugar can balance it.
Straining carefully keeps the syrup smooth and bright in color.
Slight crystallization in the fridge is normal; just warm gently to restore fluidity.
Freeze in ice cube trays for convenient portions and longer storage.
Storage: keeps in the fridge for 2–3 weeks. Watch for mold, sour smell, or off-color as signs it’s gone bad. Frozen cubes keep well for several months; thaw only what you need to preserve flavor.