How to Make Orange Syrup

This simple orange syrup is so easy to make and has so many uses – sweetening or adding moisture to desserts and cakes as well as using to flavour water, iced coffee and iced tea and cocktails.

Making Orange Syrup

This simple, homemade orange syrup is made from fresh oranges, taking only half an hour all up, it can be used in drinks, cakes, cocktails, or poured over pancakes or waffles.

To make this orange syrup, you will need:

• 3 oranges
• 3 cups water
• 3 cups white sugar

After washing and drying the skins of your oranges, the peel one of the oranges into your saucepan. The white pith has a bitter taste, so try not remove too much of it when peeling the orange.

Juice both of the oranges, pouring the juice through a sieve before adding to the saucepan.

Add the water and white sugar to the saucepan and  bring to a gentle boil over medium-heat. Reduce the heat and simmer for 15 minutes, until the liquid reduces by about a third.

Turn off the heat and allow the syrup to cool to room temperature. The syrup will thicken slightly as it cools.

Instant Pot Orange Syrup

Yes, this recipe can also be made in an Instant Pot!

Place the orange peels and juice, syrup, water in the Instant Pot and pressure cook on High for 20 minutes.

Storing Orange Syrup

Make sure that the mixture has cooled completely before storing.

Store in a glass jar in the fridge for up to one month.

This syrup can also be frozen, by pouring it into ice cube trays. Once this has frozen, transfer the cubes into an air-tight freezer-safe container or bag and store in the freezer for up to 6 months.

To use, thaw in the fridge overnight.

Variations for this Syrup

• Sugar – For this recipe, I used white sugar, though caster sugar or raw sugar will also work.
• Oranges – Naval oranges work really well, though you can use blood oranges or even mandarins instead. Or, try a mixture of both! 
• Cinnamon – Add a pinch of cinnamon or one cinnamon stick while simmering for a lovely spicy taste. Remove the stick before bottling up.
• Herbs – Try adding some herbs such as a fresh sprig of rosemary or thyme while simmering. Again, remove before bottling up.
• Smooth Vanilla – For a smooth vanilla taste, mix through a teaspoon or two of vanilla after removing the syrup from the heat.

Using Orange Syrup

There are so many ways to use this orange syrup. Here are a few ideas:

• Add to iced teas
• Use in cocktails
• Make flavoured water
• Use to add flavour to lemonade
• Pour over cakes to add moisture and flavour to them
• Top ice cream with this syrup for a delicious orange twist
• Pour over waffles or pancakes
• Brush the tops of muffins while warm

Canning Orange Syrup

This syrup can be water bath processed for 10 minutes.

Once cooled, carefully remove the jars from the water bath and allow them to cool completely before storing. Make sure to check the seals on a regular basis.

If you have an issue with one not sealing, place in the fridge and use first.

Candied Orange Peels

The orange peels can also be eaten (will turn into candied orange peels) when spread out in a thin layer over a baking paper lined tray and baked in the oven at 94˚C or 200˚F for around 30 minutes until dried.

Cordial

To make orange cordial, use 1 part syrup to 4 or 5 parts cold water.

If you love this syrup, you will also enjoy these delicious syrup recipes –  lime syrup, strawberry syrup, blueberry syrup, mulberry syrup, rosella syrup, lemon syrup and elderberry syrup.

Notes

• An easy way to remove the skin of the oranges without too much pith is to use a vegetable peeler or a sharp paring knife.
• This recipes use the ratio of 1:1, though for a thicker syrup you can use the ratio 2:1 – with 2 cups of sugar to 1 cup of water and 2 oranges.
• For the perfect syrup, keep the syrup on a low simmer so as not to burn the syrup. This will also allow the orange from the peels infuse into the syrup.
• Keep stirring the mixture while cooking as this helps prevent the sugar crystallising and the syrup from sticking to the bottom of the pan. If you find that it does crystallise, then gently reheat the mixture with a little extra water, stirring until the crystals dissolve.
• Using freshly squeezed orange juice in this recipe, helps to keep the colour vibrate and the taste fresh. Use a fine-mesh strainer or even cheesecloth when straining the juice.
• As the syrup sits, the mixture will start to settle. Make sure to skate before use to reincorporate the ingredients and the flavour.
• To help preserve the syrup longer, you can add 3 tsp of citric acid or tartaric acid to the mixture.