Orange Cordial
Bar Prep • syrup
Description
A concentrated, non-alcoholic orange syrup (cordial) made from fresh orange juice and zest, sugar, and a small amount of acid. Use in cocktails, mocktails, sodas, or to flavor desserts.
History
Cordials began as concentrated sweetened fruit syrups and apothecary preparations in Europe; they evolved into flavoring syrups used in drinks. Orange cordial is a classic fruit cordial adapted for modern bartending.
Instructions
Step 1.
Ingredients:
- 400 g granulated sugar (about 2 cups)
- 375 ml water (about 1.5 cups)
- Zest of 4 medium oranges (avoid white pith)
- 240 ml fresh orange juice (about 3–4 medium oranges)
- 1 tablespoon fresh lemon juice or 1/4–1/2 teaspoon citric acid (optional, for brightness and stability)
- 400 g granulated sugar (about 2 cups)
- 375 ml water (about 1.5 cups)
- Zest of 4 medium oranges (avoid white pith)
- 240 ml fresh orange juice (about 3–4 medium oranges)
- 1 tablespoon fresh lemon juice or 1/4–1/2 teaspoon citric acid (optional, for brightness and stability)
Step 2.
Steps:
1. Sterilize a clean bottle or jar by washing with hot soapy water and rinsing, or briefly heat in boiling water. Let dry.
2. Peel the oranges, removing only the colored zest (avoid pith). Measure the zest and set aside.
3. In a saucepan combine the water, sugar, and orange zest. Warm over medium heat, stirring until the sugar fully dissolves.
4. Once dissolved, bring to a gentle simmer and maintain for 3–5 minutes to extract oils from the zest; do not vigorously boil.
5. Remove the pan from heat and let the zest steep in the syrup for 30–45 minutes for fuller flavor.
6. Strain the syrup through a fine mesh sieve (or cheesecloth) into a clean container, pressing gently on the zest to extract liquids, then discard the solids.
7. Stir in the fresh orange juice and lemon juice (or citric acid) until fully integrated. If you want a slightly longer shelf life, briefly warm the combined cordial to 70–80°C (do not boil) and immediately bottle hot in the sterilized container to help seal.
8. Let cool to room temperature, cap tightly, and refrigerate.
1. Sterilize a clean bottle or jar by washing with hot soapy water and rinsing, or briefly heat in boiling water. Let dry.
2. Peel the oranges, removing only the colored zest (avoid pith). Measure the zest and set aside.
3. In a saucepan combine the water, sugar, and orange zest. Warm over medium heat, stirring until the sugar fully dissolves.
4. Once dissolved, bring to a gentle simmer and maintain for 3–5 minutes to extract oils from the zest; do not vigorously boil.
5. Remove the pan from heat and let the zest steep in the syrup for 30–45 minutes for fuller flavor.
6. Strain the syrup through a fine mesh sieve (or cheesecloth) into a clean container, pressing gently on the zest to extract liquids, then discard the solids.
7. Stir in the fresh orange juice and lemon juice (or citric acid) until fully integrated. If you want a slightly longer shelf life, briefly warm the combined cordial to 70–80°C (do not boil) and immediately bottle hot in the sterilized container to help seal.
8. Let cool to room temperature, cap tightly, and refrigerate.
Step 3.
Usage: Use 1:4 to 1:6 cordial-to-soda or adjust to taste for cocktails. Shake or stir before using if any separation occurs.
Storage
Keep refrigerated in a clean, airtight sterilized bottle. For best quality, use within 3 weeks. To extend life, use citric acid, sanitize bottles, and fill while hot to create a partial seal; alternatively freeze in portions.