Moro Blood Orange Simple Syrup & Margarita
Moro blood oranges are seasonal fruit, so it makes sense to find ways of making that luscious, fragrant flavor last longer. Making a syrup out of Moro blood oranges lets you enjoy the taste beyond the growing season, and you can use it in a variety of ways. You can drizzle it over veggies as part of a delicious vinaigrette, or on ice cream or cake to add a vivid flavor pop to dessert. You can also make cocktails, including martinis, Kir, and this rosy version of a Margarita.
Ingredients
Moro Blood Orange Simple Syrup
- 1 1/2 cups freshly squeezed Moro blood orange juice strained (about 10 oranges)
- 1 cup sugar
Moro Blood Orange Margarita
- 2 ounces blanco tequila
- 2 ounces fresh Moro blood orange juice strained
- 1 dash triple sec
- 2 tablespoons Moro blood orange simple syrup
- 1 tablespoon lime juice
- Moro blood orange slices to garnish
Instructions
Simple Syrup
- Measure the water and sugar into a medium saucepan. Bring to a boil.
- Reduce the heat to a medium setting, and simmer for about 20 minutes. The mixture should reduce and be slightly thickened.
- If any foam has developed on the surface, skim it off.
- Remove from the heat, and allow the syrup to cook completely.
- You can store it in the fridge in a covered container.
Moro Blood Orange Margarita
- Rim your glass if you wish by swiping it with a wedge of Moro blood orange, and then dipping it in coarse sea salt.
- Fill a cocktail shaker about halfway with ice, and add the tequila, triple sec, fresh Moro blood orange juice, simple syrup, and lime juice.
- Shake vigorously for about 30 seconds.
- Strain into the rimmed glass over cracked ice, or neat, as you prefer.
- Garnish with Moro blood orange slices.
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