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.
How to Make 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:
- 2 oranges
- 1 cup water
- 1 cup 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 30 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
Store in a glass jar in the fridge for up to one month.
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.
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.
Homemade Orange Syrup
Ingredients
- 2 oranges
- 1 cup water
- 1 cup white sugar
Instructions
Stove Top Instructions
- 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 the sugar to the saucepan.
- Bring to a gentle boil over medium-heat, then reduce the heat and simmer for 30 minutes. The liquid should reduce by about a third.
- Turn off the heat and allow the syrup to cool to room temperature. Syrup will thicken slightly as it cools.
- Store in a glass jar in the fridge and use as you wish. It should last around one month when stored in the fridge.
- For a thicker syrup, which is better for pancakes and waffles, use the ratio of 2:1 - 2 cups sugar to 1 cup of water with the 2 oranges.
- 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.
Instant Pot Instructions
- Place the orange peels and juice, syrup, water in the Instant Pot and pressure cook on High for 20 minutes.
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