Blood Orange Syrup


  1. 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.
  2. Boil slowly and stir until dissolved. Once the sugar has dissolved, boil rapidly until reduced by half.
  3. 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