How to make orange syrup
How to make orange syrup? Chef Abbas from foodstrend.com explains everything about this recipe which is easy and above all rich in flavor.
After exploring recipes for vanilla syrup and tea syrup for your cocktails, we are ready to dive into the luminous world of orange syrup. You can use blood orange, shuttle orange and other varieties that you find on market stalls.
This delicious syrup is a must for lovers of refreshing drinks, mojitos, hot drinks and mixed rums. Its tangy and sweet taste brings a touch of citrus to cocktails and can even accelerate the maceration of arranged rums, giving them a deliciously pronounced flavor.
Here you will discover the real recipe for orange syrup, for a spicy touch a little wild Madagascar pepper or long java pepper. For more sweetness, a vanilla pod which will give roundness to the syrup.
How to make orange syrup
- 200g sugar and 220g cane sugar
- 1 pod of bourbon vanilla from Madagascar or 1g of long pepper or wild pepper from Madagascar (more creative option)
- If using vanilla or pepper, roast the pepperor simply split the vanilla pod in half and scrape out the seeds
- Put the vanilla pod + seed in the water for 20 minutes, the same pepper
- Zest the orange and squeeze the juice into a glass
- Heat the water over low heat with the spice, if you wish to add more, add the orange zest. Leave to macerate at 40°C for 10 minutes
- Add the sugar and orange juice while mixing. You have to mix so that the sugar dissolves.
- Then you will let it reduce until you lose 1/3 of the water when you agree on the consistency you want.
- You will let it cool
- Then filter
- Keeps in the fridge for 7 to 10 days
In which recipes I can use the orange syrup recipe
You can use the orange syrup recipe in all pastry recipes, cocktails, mixed rums and quite simply to flavor water.
What are the varieties of orange and their flavor?
Let’s discover some of these orange varieties:
- Orange Pear– This variety is distinguished by its sweet taste and more modest size compared to other oranges. It is ideal for preparing juice and can also be consumed as is.
- Bahia Orange– Originally from Bahia, this orange is also known as navel orange. It is easy to peel and contains no seeds, making it a common choice for salads.
- Orange Lime– Among oranges, this has the lowest acidity. Its taste is mild, making it suitable for people with digestive problems and children.
- Japanese Orange– Although the name includes “orange,” this variety does not belong to the Citrus genus, but to Fortunella. It is small and has a slightly sour flavor. It is consumed with its skin.
- Valencia Orange– This orange has an oval shape, a thick skin, and a very yellow color. It is ideal for preparing juices thanks to its strong and sweet taste.
- Wilted Leaves Orange– This variety has an oval, flattened and thick skin. Its juice is sweet and it is generally larger than other oranges.
- Orange Mouth– Also known as Brotas Charmouth, this recent variety is very juicy, producing abundant and sweet juice. It is mainly consumed as is, and its low acidity is very appreciated.
- Blood Orange– Blood oranges are distinguished by their sweet taste and higher nutrient content than traditional oranges. Their regular consumption contributes to the reduction of cholesterol, the elimination of fats, the control of diabetes, as well as many other health benefits, such as their diuretic, laxative, anti-inflammatory, calming and antihemorrhagic action. Although they are mainly consumed in the United States and Europe, they are also grown in family orchards in Brazil.