Blood Orange Squash – How to Make It & Giveaway #85
Tis the season for blood oranges. It’s a short one and is generally over by the end of February. Blood oranges have a particularly good flavour, but it’s the startling colour that is so remarkable. I’ve made a fabulous blood orange curd in the past, but I’ve been wanting to expand my bloody repertoire; here comes my recipe for blood orange squash. If that’s not enough to slake your thirst, I also have a nice little giveaway for you.
A Good Zester Makes All The Difference
I was sent a Deiss citrus zester/grater to try out and making this blood orange squash seemed like a good opportunity to do so. I’m not really a gadget geek, but I’ve fallen for this one, hook, line and sinker. It’s super sharp and it made very quick work of zesting the oranges. So far so good. But unlike the old box grater I’ve been using until now, it got all of the orange peel without wasting any of it. A simple tap on the rim of the bowl or pan and most of it falls away from the Deiss. That’s what I call progress.
The zester grates cheese and chocolate as well as citrus. I was advised that pretty much any cheese can easily be grated if it is frozen first. I’ve only tried Parmesan so far and that worked a treat just as it was. It also does a fine job of grating ginger and garlic. It’s made of razor sharp stainless steel and comes with a protective cover. The handle is comfortable and easy to grip, which again is not something that can be said about my old grater. I also find it very easy to clean. I run it under the tap to remove any bits that might be stuck as soon as I’ve finished using it, then wash as normal.
The Deiss zester/grater comes with a lifetime warranty and is dishwasher safe. It can be purchased from Amazon and is currently on offer at £9.98. Deiss is a small kitchenware company and you can find them on both Facebook and Instagram. They are offering three Tin and Thyme readers the chance to win one their zester/graters. Just scroll down to the bottom of the post to enter the giveway.
It’s important to give citrus a good scrub, especially if they are not organic or unwaxed. I always try to source organic citrus if I’m going to use the peel in any way. Luckily I managed to get my hands on some organic blood oranges to make this squash. Sadly my oranges weren’t as bloody as I was hoping. I like them best when they are red all the way through. This meant my blood orange squash came out a rather disappointing orange colour rather than red. Luckily the flavour more than made up for this.
Blood Orange Squash
My blood orange squash tastes just like the orange squash I remember from childhood, but so so much better. Well maybe not quite like orange squash because I’ve pimped it up with a hint of vanilla. This marries surprisingly well with the orange and adds sweetness and depth to the flavour as well as a certain air of sophistication. Blood oranges aren’t quite as sweet as many other types yet they have a good flavour. You can use other oranges to make the squash, but you might want to add the juice of a lemon or an extra ½ tsp of citric acid to give it a bit of a tang.
Pour a slug or two into a glass, depending on how strong you like your squash. Add still or fizzy water and ice if desired. Moving on from childhood drinks, blood orange squash lends itself to any number of cocktails. How about adding a shot of tequila over ice for an almost Tequila Sunrise? Your squash will keep in a cool place for several months, although mine has nearly gone already.
Blood Orange Squash – The Recipe
Blood Orange Squash
- 200 g golden caster sugar
- 180 ml water
- 5 blood oranges
- ½ vanilla pod
- 1 tsp citric acid
- Place the sugar and water over a moderate heat and stir until the sugar has dissolved.
- Grate the zest of three of the oranges (I used a Deiss zester for speed and efficiency) and add to the sugar syrup along with the vanilla pod.
- Simmer gently for 10 minutes. Turn off the heat and add the juice of the 5 oranges.
- Allow to cool a little, then add the citric acid and stir.
- Sieve the squash and pour into a clean sterilised glass bottle (or bottles).
As I used the Deiss zester, not a bit of peel was wasted. I am, thus, sharing my blood orange squash with the No Waste Food Challenge at Elizabeth’s Kitchen Diary.
Other squash or cordial recipes you might like
- Blackcurrant syrup via The Hedge Combers
- Bramble & vanilla cordial via Farmersgirl Kitchen
- Elderflower cordial via Supper in the Suburbs
- Rose syrup via Tin and Thyme
- Rosehip syrup via Tin and Thyme
For lots more cordial recipe inspiration head over to the cordials and syrups section of my Delicious Drinks board on Pinterest. There you’ll find plenty of both vegan and vegetarian dips and spreads.
Keep in Touch
Thanks for visiting Tin and Thyme. If you make this blood orange squash, I’d love to hear about it in the comments below or via social media. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them. For more delicious and nutritious recipes, follow me on Twitter, Facebook, Instagram or Pinterest.
Blood Orange Squash. PIN IT.
3 Deiss Zester/Graters to Giveaway
Deiss is kindly offering three Tin and Thyme readers a zester/grater. To be in with a chance of winning, please fill in the Gleam widget below. You will need to leave a comment on this post, answering the question, which then gives you additional chances to enter if you so wish. Gleam will pick a winner at random from the entries received who will then be contacted via e-mail. If you are commenting anonymously, please give me some way of identifying you as I will be verifying the validity of entries. Any automated entries will be disqualified. This giveaway is only open to those with a UK postal address. Winners will need to respond within 5 days of being contacted. Failure to do this may result in another winner being picked. There are no cash alternatives.