If you've never made orange syrup at home, you're in for a treat. This fragrant homemade syrup combines sweet oranges, juicy mandarins, and aromatic bay leaves to create a citrus syrup that's bright, flavorful, and incredibly versatile.
Most homemade syrup recipes focus on lemons, berries, or elderflowers. This one celebrates winter citrus, making it perfect for the months when oranges and mandarins are at their very best. The result is a syrup that's naturally vibrant, wonderfully aromatic, and far more interesting than anything you'll find in the grocery store.
Whether you're making homemade lemonade, flavoring sparkling water, mixing cocktails, or drizzling it over pancakes, yogurt, or shaved ice, this orange syrup is one you'll find yourself reaching for again and again.
Why make homemade orange syrup?
Sure, you can buy bottled syrup. But homemade syrup has several advantages.
First, you control exactly what goes into it. No artificial colors, flavors, or preservatives. Just real fruit, sugar, and spices.
Second, homemade syrup simply tastes fresher. By using both the juice and the peel, you capture the full citrus flavor. The zest contains aromatic oils that many store-bought syrups simply can't replicate.
Finally, it's a wonderful way to use seasonal citrus when it's at its sweetest and most affordable.
Ingredients (and why they matter)
This homemade syrup uses only four simple ingredients, but each one plays an important role.
Oranges
The main flavor. Both the juice and peel are used. The juice provides sweetness and acidity, while the peel contributes fragrant citrus oils.
Mandarins
Mandarins soften the sharper flavor of oranges with their naturally sweet, floral taste.
Granulated Sugar
Sugar preserves the syrup while creating the rich consistency that makes homemade lemonade so delicious.
Bay Leaves
This may sound unusual, but bay leaves add a subtle herbal warmth that pairs beautifully with citrus. The result isn't obviously "bay flavored", instead, the syrup tastes deeper and more complex.
Water
A small amount of water helps dissolve the sugar and gently extract flavors from the citrus peels.
Substitutions
- Replace mandarins with clementines.
- Add a cinnamon stick for a cozy holiday version.
- Replace bay leaves with fresh rosemary for a more herbal syrup.
- Add a vanilla bean while simmering for a softer, dessert-like flavor.
If you enjoy making homemade syrups, don't miss my homemade rose syrup, which is another wonderful way to add floral flavor to drinks and desserts.
The secret to better citrus syrup
Don't overlook is the importance of using the peel - but only the peel, not the bitter white pith.
Using a vegetable peeler instead of a grater makes it easy to remove long strips of zest while leaving the bitter pith behind. This gives your syrup a cleaner, fresher citrus flavor.
Another tip? Let the syrup cool completely with the peels still in the pan. This extended steeping time extracts even more natural citrus aroma without additional cooking.
Ways to use orange syrup
This syrup is much more versatile than simply making lemonade.
Try it:
- Mixed with sparkling water for homemade lemonade
- In iced tea
- Stirred into hot tea
- In sparkling wine or Prosecco
- In cocktails and mocktails
- Over pancakes or waffles
- Mixed into yogurt
- Drizzled over vanilla ice cream
- As a base for homemade shaved ice
Storage tips
Store the finished syrup in a thoroughly sterilized glass bottle or jar.
It keeps well:
- Refrigerated: up to 3 weeks
- Frozen: up to 3 months in ice cube trays
Always use a clean spoon when serving to maximize shelf life.
Frequently Asked Questions
Stored in a sterilized bottle in the refrigerator, it will keep for about 3 weeks.
Freshly squeezed juice produces a much brighter flavor and allows you to use the peels, which are essential to this recipe.
You can reduce it slightly, but the syrup won't keep as long and will be thinner.
Bay leaves add subtle herbal depth without making the syrup taste savory.
Yes. Freeze it in ice cube trays and thaw cubes as needed.
Orange Syrup
Equipment
- vegetable peeler
- Citrus juicer
- Medium saucepan
- Fine-mesh sieve
- Sterilized glass bottle or jar
Ingredients
- 5 mandarins (or clementines)
- 5 oranges
- 1¼ cups granulated sugar
- 2 dried bay leaves
- ⅔ cup water
Instructions
- Using a vegetable peeler, remove long strips of peel from 5 oranges and 5 mandarins (or clementines), avoiding as much of the white pith as possible.
- Juice all of the citrus fruits. Add the juice, citrus peels, 1¼ cups granulated sugar, 2 dried bay leaves, and ⅔ cup water to a saucepan.
- Bring to a gentle simmer over medium heat, stirring until the sugar completely dissolves. Simmer gently for 5 minutes.
- Remove from the heat and allow the syrup to cool completely with the peels and bay leaves still in the pan.
- Strain through a fine mesh sieve into a sterilized bottle. Refrigerate until ready to use.
Notes
- Dilute approximately 1 part syrup to 4-5 parts still or sparkling water, adjusting to taste.
- For an extra aromatic syrup, let the citrus peels steep overnight in the refrigerator before straining.
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