If I had to write a list on things I usually do during winter, making orange syrup would certainly be on it. This is the season when you can buy the most delicious citrus fruits.

Making orange syrup is fun, no stress, easy to make, no cooking experience needed. As a bonus, the lovely, sweet smell of oranges will spread all over the house by the time you finish.

It requires only three ingredients to make the basic syrup (oranges, sugar and water), but variations are endless. For example, give it a little kick by adding one or two citrus of more acidic type (lemon/lime/bergamot) or add spices like vanilla, cardamom, cinnamon or star anis.

As we are adding the zest to enhance flavor, it is very important to use organic fruit only in order to avoid pesticides the fruit may have been treated with.

Let’s get started!

Supplies

I managed to buy a few bergamots that I also used for the syrup. You may replace it with a lime, half of a lemon, or it may be omitted completely. In the latter case decrease the amount of sugar and water by 100 g/ml respectively.

Quantities given may easily be halved or doubled as you wish.

Ingredients:

4 oranges
1 bergamot
500 g sugar
500 ml water (+ water for boiling)

Utensils:

vegetable peeler / zester
juicer
knife
saucepan
jug
digital scale
fine mesh sieve

Step 1: Peel

Remove the zest of all the citrus, try to remove only the orange part without the pith.

Place the peel in a saucepan, pour in enough water to cover the peel.

Bring it to boil and strain (this will help to get rid of the bitter taste).

Step 2: Juice

Cut fruits in half and juice them.

Step 3: Cook

Dump the peels into a saucepan, add 500 g sugar and 500 ml water, bring it to boil and gently simmer for 20 minutes. Then pour in the citrus juice and keep on simmering for 8-10 minutes.

Cover with a lid and let it sit in a cold place (fridge or balcony if it’s under 10°C but not freezing) for 24 hours.

Step 4: Strain

Next day, pour the mixture through a fine mesh sieve.

What's next depends on the way you intend to use it (see step 6).

Thin version: You may just stop here. I usually do, because my kids really like it as a fuzzy orange drink diluted with sparkling water, so there is no reason to make it denser.
Dense version: Another option is to put it back to the stove and cook until it reaches the desired density.

As for storage, pour it into a glass and keep it in the fridge for about 2 weeks (it won’t last that long) or freeze it in small plastic bottles / containers.

Step 5: Leftover Peel

Place leftover peel onto a rack covered with parchment and let it dry completely.

Then blend with sugar in a blender / food processor to end up with an amazingly fragrant orangey powdered sugar.

Step 6: How to Use It?

There are so many ways to use it!

The most straightforward way to use the thinner version (see step 4) is to dilute it with sparkling water. So refreshing!

It can be poured into cocktails and mocktails. Just to give you an idea, I am adding a quick recipe of a hot

alcoholic beverage I like to prepare with orange syrup starting at the next step.

As for the dense, drizzle over ice cream, cakes, mix into frosting, or even glaze pork ribs with it.

Step 7: Mulled Wine

Mulled wine is a very popular winter drink around here. It is traditionally made from red wine, but it is not a strict rule, I usually use white wine or rosé just because I like it better. It is also sold from huge pots in Christmas fares, it is easy to find it by following its heavy, spicy aroma. Every family has its own recipe, here is mine.

Ingredients:

1 bottle of rosé (750 ml)
250 ml apple cider
200 ml water
80 ml orange syrup
2 tablespoons honey
3 cinnamon sticks
8-10 cloves
3 star anis
2 oranges
a few thyme sprigs
1 apple
2-3 cm piece fresh ginger

Utensils:

cutting board
knife
pot

Step 8: Process

Pour wine, cider, orange syrup and water into a pot.

Peel and slice ginger.

Add in ginger, spices and thyme, honey, squeeze in the juice of one of the oranges. Slowly (at low temp) bring it to boil and gently simmer for 20 minutes.