Blood Orange Syrup

• • • Makes 2¾ cups • • •

My kids have always loved Italian Fanta orange soda, which they claim is entirely different, and better, than the American version. They’re right; it’s less sweet and pleasantly bitter. I have them to thank for giving me the idea to try a homemade version using this jewel-toned syrup. As good as this syrup is in a refreshing sparkling soda, it’s even better on vanilla ice cream—think Creamsicle!

2 cups (473 g) freshly squeezed blood orange juice, from 6 to 8 oranges

1½ to 2 cups (300 to 400 g) vanilla sugar (see page 57)

1 • Strain the orange juice through a fine-mesh sieve into a saucepan. Stir in 1½ cups of the sugar. Bring the juice to a simmer over medium-low heat, stirring often to dissolve the sugar. Taste and add the remaining ½ cup sugar if you prefer a sweeter syrup. Stir until dissolved. Remove from the heat, cover, and let cool to room temperature.

2 • Strain once more through a fine-mesh sieve and then funnel into a clean glass bottle or jar. Chill in the refrigerator before using. The syrup will keep, refrigerated, for up to 1 month.

ITALIAN BLOOD ORANGE SODA

Put a couple of ice cubes in an 8-ounce glass. Pour ¼ cup blood orange syrup into the glass and fill with soda water or sparkling spring water. Stir well, and enjoy.