Vanilla Blood Orange Syrup Recipes

BLOOD ORANGE-VANILLA MARTINI

Steps:

• For the simple syrup: Combine the sugar, vanilla bean and 2 cups water in a saucepan over medium heat. Cook, stirring, until the sugar melts. Remove from the heat and let cool. Cover and refrigerate for up to 2 weeks.
• For the martini: In a cocktail shaker with ice, add the blood orange juice, vodka and 2 ounces of the simple syrup. Shake, then strain into a martini glass. Garnish with the orange zest.

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-VANILLA SHRUB RECIPE BY TASTY

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!