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# Simple Fresh Orange Syrup
Ingredients
* 500 ml juice of fresh orange (taken from about 8-9 Orange fruits or about 1 kg of fresh orange)
* 1 kg Sugar
* 500 ml of Water
* 10-20 grams or about 1-2 tsp Citric Acid, suit your taste.
The measurement of citric acid depends on the type of oranges that we use. If the oranges are acidic, just use a little. If the oranges we use are sweet, and if we prefer a fresh sour, then we can use a maximum of 20 gr.
* To taste, dark/light yellow food coloring, suit your taste (not a must). Or it can be replaced with Orange Flavor such as Orange Crush, Lemon Squash etc.
* A little salt, about ½ teaspoon.
NOTE
This preservatives-free syrup will last for 7-10 days at room temperature. And if it’s stored in the fridge, it can hold up to 1 to 2 months, depending on the thickness of the syrup.
Well, aside as a sweetener the sugar also works as a natural preservative.
Usually, the one available in the market has been added with about 1 gram of sodium Benzoate per 5 kg fruit dose, so it can last at room temperature for a couple months.
The durability of this homemade syrup is clearly different with the durability of factory-made syrup.
So don’t be surprised if its color fades away after being stored for a long time.
Moreover, the texture is less clear, actually we can use this to identify a genuinely additive/artificial-free syrup and use the fresh fruit.
Make sure the tools to make the are hygienic & clean to get a sterile and mold-free syrup.
The pot for boiling must be completely free of oil.
Likewise the bottle must be clean, dry and odorless.
If you use a glass bottle, steam the glass bottle briefly beforehand to sterilize it.
If using a plastic bottle, and the bottle is not the new one. You should wash it thoroughly, rinse the bottle with warm water, and wipe it dry, especially the inside part of the bottle.
Don’t pour up the syrup in the bottle when the bottle is still runny.
Colophon
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