Persian Bitter Orange (Narenj) Syrup | Sharbat-e Porteghal
Persian bitter oranges, the narenj fruit, are a specialty during Nowruz, the Persian New Year. They are served with fish and can also be used to make this Persian sour or bitter orange syrup.
Servings 32 servings
Calories 67kcal
Ingredients
- 1 cup freshly squeezed orange juice approximately 3 oranges
- ½ cup freshly squeezed lemon juice approximately 1 large lemon
- ½ cup freshly squeezed sour orange narenj, approximately 2 sour oranges
- 2 cup granulated sugar
- 3 tablespoon grated orange zest
Instructions
- Combine juices and sugar in a small pot and stir over low heat.
- Stir until sugar is dissolved and syrup thickens, approximately 10 minutes. Do not boil.
- Remove from heat and stir in 2 tablespoon orange zest.
- Let mixture cool to room temperature then transfer to bottles. Top with 1 tablespoon orange zest.
- Syrup will keep in the refrigerated, sealed in a bottle for up to 2 months.
Notes
Serving Suggestions: Use approximately 1 tablespoon of orange syrup for every 6-8 ounces of water. It can also be added to club soda.
TO STORE: Store in a bottle and refrigerate for up to 2 months.
TO FREEZE: You can also freeze this syrup for up to one year. Pour the syrup into ice cube trays then freeze. Once frozen, transfer to a resealable bag and then you can drop an ice cube in a glass with seltzer or club soda.
Nutrition
Serving: 1TBS | Calories: 67kcal | Carbohydrates: 17g | Sodium: 2mg | Fiber: 1g | Sugar: 16g
