• Prep Time: 35 minutes
  • Cook Time: 7 minutes

Number of servings

Blood Orange Marmalade-Ginger Ale Syrup ingredients

  • 1.5 liters water
  • 12 Blood oranges
  • 2 tbsp lemon juice
  • 3 inches fresh ginger (chopped)
  • 4 cups sugar
  • 1 tsp citric acid

Blood Orange Marmalade-Ginger Ale ingredients

  • 1.5 oz. Blood Orange Marmalade-Ginger ale syrup
  • 5 oz. Soda water to a glass

Blood Orange Marmalade-Ginger Ale Syrup


  1. Peel the Blood oranges with a zesting knife and reserve the zest strips.
  2. Juice the oranges (saving the shells.) Using a spoon scrape out as much of the pulp as possible leaving nothing but pith. Small dice the pith. Add lemon juice and stir to soak the pith. Let sit for an hour. Add this mixture to the water and let sit for an hour. Now, bring this mixture to a boil then turn down heat and let simmer 10 min. Pour into a strainer lined with cheesecloth and let sit overnight.
  3. Put the Blood orange juice in a pot and bring to a simmer slowly over low heat. Let simmer until reduced by ⅓. Add the liquid from step 2, sugar and zest and bring up to a boil. Boil until temp reaches 220 on a candy thermometer. Pour into jars and seal. Let sit undisturbed overnight.
  4. Add 1 liter water and ginger to a pot and simmer for 20 min. Strain the ginger and to the remaining liquid add equal amount of sugar as there is liquid (should be around ¾ cup,) citric acid and ¼ cup of marmalade. Stir until all are dissolved.

Blood Orange Marmalade-Ginger Ale


  1. Stir all ingredients gently until well mixed.
  2. Garnish with a scoop of marmalade and a straw.