Vanilla Blood Orange Syrup Recipes
VANILLA ORANGE SYRUP
Provided by Geoffrey Zakarian
Time 50m
Yield 3/4 cup
Number Of Ingredients 5
Steps:
- Combine the orange juice, honey, vanilla, ginger and salt in a pot and reduce over medium-high heat to 1/2 to 3/4 cup (depending on the desired consistency), 10 to 15 minutes. You will know the full thickness of the syrup when it cools, so it is best to set up an ice bath with a stainless bowl over it to cool the mixture when it is finished reducing.
VANILLA BLOOD ORANGE SYRUP
Steps:
- Place all the ingredients in a saucepan. Heat over medium heat and stir to dissolve the sugar (if using sugar).
- Bring the syrup to a simmer, and then let it simmer for about 10-20 minutes, until it reduces to 1 cup of syrup.
- Remove the syrup from the heat and let it cool down to room temperature. Pour the syrup into a bottle and store in the fridge until needed. Use within 1 week (if refrigerated).
BLOOD ORANGE SYRUP
Provided by Paul Connors
Categories Sauce Citrus Dessert Orange Winter Vegan Bon Appétit Fat Free Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 1/2 cups
Number Of Ingredients 3
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.
BLOOD ORANGE-VANILLA SHRUB RECIPE BY TASTY
A shrub is a syrup that is made with a combination of fruit, sugar, and vinegar. Making a shrub is a great way to use up any fruit you have that may be on its last legs. Shrubs add complexity and punchy flavor to your favorite cocktails and can also be used to spice up your seltzer as a mocktail. Don't be afraid to mix it up with fun flavor combinations like blackberry-mint or apple-cardamom!
Provided by Karlee Rotoly
Categories Drinks
Time P1D
Yield 2 cups
Number Of Ingredients 4
Steps:
- Use a paring knife to cut the rind off of the oranges, removing as much pith as possible. Halve, removing any seeds.
- Add the oranges to a medium bowl and toss with the sugar and vanilla bean. Cover with a kitchen towel and let sit at room temperature, away from sunlight, for 12-24 hours.
- Remove the towel and mash the oranges to release their juices. Stir in the vinegar and cover with the towel again. Let sit at room temperature, away from sunlight, for another 12-24 hours.
- Set a fine-mesh strainer over a large bowl. Pour the orange mixture through the strainer to remove the solids, reserving the vanilla bean.
- Transfer the strained shrub to a glass jar and add the vanilla bean. Cover and refrigerate for up to 2 months.
- To serve, mix a few tablespoons of the shrub with your favorite carbonated water and a squeeze of lime. For an alcoholic twist, mix 1 part shrub with 2 parts of your favorite spirit.
- Enjoy!
Nutrition Facts : Calories 406 calories, Carbohydrate 100 grams, Fat 0 grams, Fiber 4 grams, Protein 2 grams, Sugar 89 grams
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