Sicilian blood oranges are one of my favourite citrus fruits. The fact that they are so stubbornly seasonal when other fruits flaunt themselves all year round in the supermarket, makes them even more special.
Supermarkets don’t have it all their own way. Blood oranges are a very scarce commodity in many of the supermarkets in my part of the country. Yet my local market has not one but two greengrocers, both with succulent oranges at decent prices, perfect for making Sicilian blood orange syrup.
It makes sense to make friends with your local market greengrocer. They will be able to tell you what is coming in and what is particularly good for the time of year. Mine also don’t use plastic bags, another bonus.
To Make Sicilian Blood Orange Syrup
- Juice 2 blood oranges
- Roughly 1/2 cup granulated sugar
- Squeeze the juice from two fresh blood oranges.
- Measure the juice. You should have about 1/2 cup by volume.
- Measure out a similar volume of sugar.
- Don’t worry if you don’t have the exact cup measurements, as long as you are measuring like for like.
- Place both in a small pan.
- Heat the pan gently until the sugar crystals dissolve being careful not to boil the juice.
- You can also do this in a jug in a microwave.
- Pour into a sterilised bottle.
- You will end up with a beautiful coloured syrup which as well as adding it to cocktails, also tastes great with gin on its own.
- The syrup will keep in the bottle in the fridge for a couple of weeks.