Homemade Orange Syrup

This simple and delicious, homemade orange syrup is easy to make from fresh oranges.

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Course: Drinks

Keyword: Orange, Syrup

Prep Time: 5

Cook Time: 15

Total Time: 20

Calories: 893kcal

Author: S Jones

Ingredients

3 Cups Orange Juice freshly squeezed
3 Cups Water
3 Cups White sugar

US Customary - Metric

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 15 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.
Cordial - To make cordial using this syrup, mix 1 part syrup to 4 or 5 parts water, depending on how strong you like your cordial.

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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.

Nutrition

Nutritional information is an estimate and provided as a courtesy. The values may vary according to the ingredients and tools that are used. Please use your preferred nutritional calculator for more detailed information.