- Using a peeler, peel only the zest from the 2 oranges and place in a small pan. Add the squeezed juice from the oranges and the sugar.
- Boil slowly and stir until dissolved. Once the sugar has dissolved, boil rapidly until reduced by half.
- Strain out the zest and allow to cool and thicken.
This syrup has an array of usages as a dressing or as a finishing touch to liven up any dessert with a sweet, deep orange flavor and a distinctive blood red colour. For an added difference, include pomegranate juice in the reduction stage and the seeds into the final syrup.
Serves 4 to 6
- 300ml of Squeezed Blood Orange Juice
- Peeled zest of 2 oranges
- 150g White Sugar