Bitter Orange Syrup

Name: Bitter Orange Syrup (Sharbat-e narenj)
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: Makes 2 pints/1l
Cuisine: Iranian
Ingredients: 5–6 pounds/2.2–2.7 kg bitter oranges (2 cups bitter orange juice); 5–6 pounds/2.2–2.7 kg bitter oranges (2 cups bitter orange juice); 4 cups/800 g sugar; 2 cups/480 ml water

Sharbat-e narenj

Preparation info

Makes
2 pints

Difficulty
Easy
Ready in
25 min

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Narenj (wild orange) is known as the bitter orange in English, and orange amere in French. The narenj tree and fruit existed in the Caspian region 2,000 years ago. The orange graft was brought to Persia by the Portuguese from China; hence the name for the sweet orange in Persian, porteghal.

Ingredients

5–6 pounds/2.2–2.7 kg bitter oranges (2 cups bitter orange juice)

Asia
Iran
Vegan
Southeast Asia
Drinks
Gluten-free

Method

To make juice use 5 to 6 pounds bitter oranges. First wash and remove a ring of orange peel from around the middle of the bitter oranges. Cut in half. Remove the seeds and press the oranges in a juicer.
In a pot, bring the sugar and water to a boil over high heat. Pour in the bitter orange juice and simmer over medium heat for 20 minutes, stirring occasionally.