Moro Blood Orange Simple Syrup & Margarita

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.
Course Drinks


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


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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