Blood Orange Simple Syrup Recipes

BLOOD ORANGE SIMPLE SYRUP

Steps:

• Wash the skin of the blood orange(s) well since it will be used for boiling. Then cut the blood orange(s) into 8 pieces. Both halves in quarters.
• In a sauce pot, over medium heat add the blood orange(s), water and white sugar. Bring to a slight boil.
• Lightly stir until all of the sugar has dissolved. I recommend stirring over heat for an additional 3-5 minutes longer for a stronger blood orange flavor.
• Turn off the burner and set the pot to the side for about 20 minutes to cool down.
• Once cool, pour the blood orange simple syrup into a glass bottle or container and let it completely cool before placing in the fridge for at least an hour.
• This will last in the fridge for up to 3 months. Use as you like for your mixed drinks and enjoy!

BLOOD ORANGE SYRUP

Steps:

• Stir all ingredients in heavy medium saucepan over medium heat until sugar dissolves. Increase heat and boil until syrup is reduced to 1 1/2 cups, about 20 minutes. Refrigerate until cold. Cover and keep refrigerated up to 2 days.

SYRUPY BLOOD ORANGES

Steps:

• Bring a large pot of water to a boil. Add orange slices, and cook until semi-translucent, about 5 minutes. Using a slotted spoon, transfer to a baking sheet.
• Cut a round of parchment paper to fit in a large, shallow saucepan. Bring sugar and water to a boil, stirring until sugar has dissolved. Carefully add orange slices, and place parchment directly on surface. Reduce heat, and simmer gently until oranges have softened and liquid is syrupy, about 30 minutes. Remove from heat, and let oranges cool in syrup. Halve or quarter some of the orange slices if desired.

BLOOD ORANGE SYRUP

Steps:

• Bring all ingredients to a boil in a medium saucepan over medium-high heat, stirring occasionally to dissolve sugar. As soon as mixture begins to boil, immediately remove from heat; let cool completely. Strain syrup into an airtight container.

BLOOD ORANGE LIQUEUR

Steps:

• Make simple syrup by heating 2 1/2 cups water and 3 cups sugar in a saucepan over medium heat until it comes to a boil. Lower heat and simmer 5 minutes. Let cool before using. Any extra will keep in the refrigerator for a month or so, and is good for sweetening iced tea, etc.
• Wash, dry and peel the zest from the oranges and lemons, being careful not to take any of the pith. Place in a large glass jar.
• Remove pith from two of the oranges. Cut up the fruit and add to the jar. (You will not use the remaining oranges in this recipe).
• Stir to smash the fruit a bit, add the vodka, ginger and lemon and seal the jar.
• Place in a cool, dry spot, away from sunlight for two weeks, swirling it about occasionally.
• Stir in the simple syrup, reseal, and again set aside for two weeks, swirling occasionally.
• Strain the liqueur.
• Filter it through a double layer of cheesecloth into a pitcher.
• Filter a final time through 2 new layers of cheesecloth into the final bottle.