This orange syrup is ridiculously easy-to-make at home with just 2 simple ingredients. I like to add it to my coffee, pancakes, and desserts - or shake it into my favorite orange syrup cocktails or mocktails. It’s like having my own Torani orange syrup, but fresher - made with a real orange and no preservatives!
If you love fizzy sodas (like me!), try making your own orange soda. Simply combine orange syrup into plain sparkling (carbonated) water, and have the option to control the amount of sweetness. For a strawberry soda, try my Strawberry Syrup - another fruity flavored syrup recipe made with real fruit.
Why You’ll Love This Recipe
- Only 2 simple ingredients needed - fresh orange and sugar.
- Naturally vegan simple syrup - this recipe does not contain honey like some store-bought syrups.
- Sweet and zesty - perfect for coffee, cocktails, desserts, and orange soda!
- Keeps beautifully for quick bursts of orange flavor anytime.
What Type of Orange Can I Use?
- Navel Orange: Classic, sweet, and bright - my favorite to sweeten coffee, tea, or desserts.
- Blood Orange: For a gorgeous ruby red vibrance and berry-like tartness - perfect for drinks (cocktails or mocktails)
- Mandarin Orange: Honey-sweet and gentle - lovely for orange cordial or orange blossom syrup.
- Valencia Orange: Tangy and fragrant, perfect for a golden Valencia orange syrup.
- Cara Cara Orange: Slightly tart with a berry-like flavor with pinkish colored juice that makes a stunning Cara Cara orange syrup.
Ingredients You’ll Need
- Navel Orange: Use both peel and juice for that bold orange peel syrup flavor.
- Cane Sugar: Sweetens and thickens; I call it orange sugar.
- Water: Use filtered water for the best flavor.
Substitutions
- Sugar: Turbinado, demerara, or muscovado sugar - these will give the syrup a slightly more molasses and caramel-like flavor. Or try agave for a thinner syrup.
- Orange: Mandarin or blood orange - it will slightly change the flavor profile and color.
How to Make Orange Syrup (Step-by-Step)
I use the simmer method for a rich, glossy finish, but you can also make a no-boil orange syrup if you want something lighter and faster.
Preparation
- Thoroughly wash and dry the navel orange.
- Peel the orange into thin peel strips for faster infusion and deeper flavor. Avoid peeling the white pith to prevent bitterness.
- Squeeze out the juice from the orange (I use a citrus squeezer for this task).
- Lastly, strain the juice to remove any pulp, and then set it aside.
Cooking
Step 1
Add orange peel, sugar, and water to a heavy-bottom saucepan. Stir gently over low heat to start your orange infused simple syrup base.
Step 2
Simmer low for about 15 minutes while stirring often. For perfect simple syrup consistency - you’ll know it’s ready when it coats the back of a spoon.
Step 3
Remove from heat, stir in the freshly squeezed orange juice, and let it sit for 10-15 minutes.
Step 4
Strain out the peels and transfer your syrup to a clean glass jar.
Orange Cordial Syrup: Add 2 tablespoons of fresh lemon or lime juice to extend freshness.
No-Boil Orange Syrup
- Combine 1 cup sugar, ½ cup fresh orange juice, ¼ cup of filtered water, and the strips of orange peel in a clean jar.
- Stir until the sugar starts to dissolve, then cover and let it steep for 3-4 hours (or overnight in the fridge).
- Strain out the peels for a fresh, bright no-boil syrup that’s thinner but full of zesty citrus flavor.
How to Use Orange Syrup
This recipe is endlessly versatile- bright, cozy, and so easy to pour into everything.
- Sweeten Drinks & Cocktails: Add 1 tablespoon per 2 ounces of liquid for perfect balance. Try it in sparkling water, lemonade, cocktails or mocktails. Check out this Punch guide to cocktail sweeteners and syrups.
- Coffee & Tea: Stir a spoonful into hot tea, cold brew, or lattes for an instant orange coffee flavor. It’s especially good with my Sweet Cream Cold Foam - so creamy and citrusy.
Cakes & Desserts: Brush it over cake or drizzle it on pancakes and waffles for a bright, citrusy finish.
Try it over Vegan Protein Pancakes, Vegan Crepes, or even Vegan Chocolate Chip Muffins for that chocolate-orange combo I’m obsessed with. - Breakfast Bowls: Swirl into yogurt, oatmeal, Chocolate Chia Pudding or Flaxseed Pudding.
Storage Tips & Shelf Life
Cool down your syrup completely before sealing. Store in the fridge for up to 2 weeks or freeze into cubes for cocktails or quick morning drinks.
Sterilize jars or add lemon juice to preserve color and extend its shelf life.
Flavor Variations
- Blood Orange Simple Syrup: Use blood orange for a deep red and tangy flavor.
- Spiced Orange Syrup: Add cinnamon, clove, or cardamom when simmering on low heat for a hint of spice.
- Orange Vanilla Syrup: For a sweet and creamy note - mix in a teaspoon of pure vanilla extract after removing from the heat.
- Orange Blossom Syrup: Add floral depth with orange blossom water.
- Orange Oleo Saccharum Syrup: Peel-sugar infusion for bold cocktails.
- Herbal Orange: For an aromatic twist - add a sprig of thyme or fresh ginger during the simmering process.
FAQs
It's best to stick to the recipe measurements, since it can change the consistency and preservation of the syrup. But if you want to try it out - just remember to simmer it a few minutes longer with less sugar for a similar silky texture.
Yes! For a no-boil syrup, just mix sugar, peel, and water, then steep for 3-4 hours.
Straining removes the pulp - which ensures a smooth, clear, and refined syrup. Without straining, you create a thicker, pulp-inclusive orange syrup with a more rustic feel.
You may have added too much pith or cooked it too long - keep it gentle.
To dissolve the sugar crystals - gently reheat it with a splash of filtered water and stir on low heat. To learn more on how to prevent syrup crystallization, check this LA Times tip.
Yes! Turn them into a zero-waste orange peel syrup for sustainability.
About two weeks in the fridge - or freeze it for later.
Yep! It freezes perfectly in cubes for later - great for quick drinks or desserts.
More Simple Syrup Recipes You’ll Love
If you loved this orange syrup, you’ve got to check out my other homemade simple syrup recipes! All are perfect for sweetening drinks, desserts, or more!
Orange Simple Syrup
DESCRIPTION
INGREDIENTS
- 1 whole navel orange
- 1 ½ cup cane sugar
- 1 cup filtered water
METHOD
- Thinly peel the orange using a vegetable peeler or a sharp pairing knife - avoid the white pith. Then squeeze out the juice using citrus squeezer, strain it to remove pulp and keep aside.Note: The freshly squeezed juice comes out to about a ⅓ cup per navel orange.
- In a small saucepan, combine the orange peels, water, and sugar. Heat the mixture until the sugar dissolves, stirring continuously. Let it simmer on low for 10-15 minutes till the syrup thickens.
- Next remove from heat, and add the freshly squeezed orange juice. Then let it sit till it cools down for 10-15 minutes.
- Remove the peels and discard them. Transfer the syrup through a fine mesh strainer, if more pulp is remaining.
- Store orange simple syrup to an airtight glass jar and keep it in the refrigerator until you need it!
NOTES
- Use Fresh Oranges: Freshly squeezed orange juice and peels provide the best flavor.
- Store it Properly: Use an airtight glass container, like a mason jar, to keep the syrup fresh for longer.
- Stir Continuously: Don’t stop stirring the syrup because it prevents sugar crystallization and ensures even cooking.
- Peel the Orange Correctly: When you’re peeling your orange, avoid the white pith below the exterior portion, which can be bitter.
- Shake Before Use: Even though it’s strained, the syrup may settle a bit as it sits. Give the bottle a shake before using it again to reincorporate the flavors.
Daisy says
So delish! The recipe is very simple and easy to follow. I put my orange simple syrup in sparkling water. 👌🏽
Puja Verma says
Thanks for sharing your feedback, Daisy. I'm glad you had a great experience with making and tasing this recipe.
Misty says
Can you can this recipe?
Puja Verma says
Hello Misty! I personally have not canned my homemade simple syrups, but the answer is yes. However, you must follow proper canning techniques that entail a water bath canner and use a sterilized jar.
Cc says
I made a citrus birthday cake with it but it was a bit watery
Puja Verma says
Oh no, I'm sorry. Depending on your stove top, sometimes you need let the the liquid simmer for longer till you get the thickness you want. The best way to check it's thickness is by coating the back of a spoon, and running your finger through it. If it stays clean, it is ready and thick enough for desserts.