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A bottle of blood orange simple syrup sits on a wooden cutting board surrounded by blood oranges.

Homemade Blood Orange Simple Syrup From Scratch

Lindsey Neumayer
This blood orange simple syrup recipe is the perfect way to enjoy citrus season. It celebrates the sweet, floral, and tangy flavor of blood oranges while also putting their striking color in full focus.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 30 minutes
Total Time 1 hour 5 minutes
Course Simple Syrup
Cuisine American
Servings 14 ounces
Calories 63 kcal

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Equipment

  • 1 1.5-quart saucepan non-reactive metal, such as stainless steel or cast iron
  • 1 citrus juicer electric or manual
  • 1 microplane zester
  • 1 fine mesh strainer non-reactive metal, such as stainless steel
  • 1 measuring glass heat-proof
  • 1 spatula or spoon silicone
  • 1 airtight storage container
  • 1 cutting board
  • 1 pairing knife

Ingredients
  

  • 220 g Blood Orange Juice 1 cup, from about 8-10 medium-sized oranges (measuring about 2-3 inches around)
  • 8 g Blood Orange Zest 2 TBSP, from 4-6 oranges
  • 200 g Granulated Sugar 1 cup
  • 120 g Filtered Water 1/2 cup
  • ½ Lemon 1 TBSP freshly squeezed juice

Instructions
 

  • Prep oranges. Wash your blood oranges with warm water and scrub them to remove any wax or residue. Alternatively, you can blanch them by submerging them in boiling water for 15-30 seconds, then plunging them in cold water.*
  • Zest fruit. Zest 4 to 6 blood oranges to get 8 g of zest (2 TBSP).
    8 g Blood Orange Zest
  • Juice fruit. Juice 8 to 10 oranges to get 220 g juice (1 cup).
    220 g Blood Orange Juice
  • Heat water. Pour 120 g water (1/2 cup) into a 1.5 quart saucepan and heat over medium-low heat.
    120 g Filtered Water
  • Add Sugar. Once the water is hot, add in 200 g of sugar (1 cup). Stir until dissolved.
    200 g Granulated Sugar
  • Add juice. Add in blood orange juice and allow the syrup to infuse at medium-low heat for up to 15 minutes. Don’t let it simmer at too high of a heat or you can alter the taste.
  • Infuse and cool. Turn the heat off and add in the 8 g of blood orange zest (2 TBSP) and lemon juice. Allow the zest to continue to infuse while the syrup cools.
  • Strain. Strain the zest and juice pulp out of the syrup by pouring it through a fine mesh sieve lined with cheese cloth.
  • Store. Pour the syrup into an airtight storage bottle and store it in the fridge for up to 2 weeks, or freeze it for longer-term storage.

Notes

If you are unable to get the exact quantities of juice and zest from your blood oranges, you can use a combination of blood oranges and cara cara oranges, mandarin oranges, or navel oranges. 

Nutrition

Serving: 1ounceCalories: 63kcalCarbohydrates: 16gProtein: 0.2gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.01gSodium: 1mgPotassium: 37mgFiber: 0.1gSugar: 16gVitamin A: 32IUVitamin C: 10mgCalcium: 3mgIron: 0.1mg
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Keyword: blood orange, citrus, orange, simple syrup