1Using a microplane, zest 2 large or 3-4 smaller oranges, then juice them. Set the juice aside.
2To a medium-sized bowl, add the granulated sugar and orange zest.
3Use your fingers to massage the sugar into the zest, until the sugar is uniformly orange in color.
4To a small saucepan over medium-low heat, add the zest and sugar mixture and the juice.
5Heat to a gentle simmer, stirring occasionally until all of the sugar has dissolved, then turn off the heat and let the zest steep in the syrup for at least 20 minutes, ideally until fully cooled.
6Once cooled, strain the syrup through a fine mesh sieve to remove the zest.
7Transfer the syrup to a mason jar or other storage container.
Ingredients
2 tbsp orange zest
1 cup freshly squeezed orange juice
0.5 cup granulated sugar
Sparkling water
Equipment
microplanemedium-sized bowlsmall saucepanfine mesh sievemason jar or other storage container
Tips
You can make yours as sweet or unsweet as you’d like