This homemade blue Curaçao syrup is sweet and citrusy, and that brilliant electric blue that makes it so fun to use in drinks. It’s made with fresh orange peel, sugar, and a touch of citric acid, and it’s surprisingly easy to make at home.
About this recipe
Blue Curaçao is traditionally an orange liqueur made from the dried peel of the bitter Laraha citrus fruit from the island of Curaçao. This is a non-alcoholic syrup version, with the same sweet, slightly bitter orange flavor, same blue color, just without the alcohol.
The key technique is rubbing the orange peel and sugar together before adding any water. This is a version of an oleo saccharum and the sugar draws the aromatic oils out of the peel, giving you a much more intense orange flavor than just simmering the peel in water would. I let it sit for at least 30 minutes before adding the water.
For the color, use a royal blue gel food coloring rather than a standard liquid food coloring. Liquid food coloring often makes it green in a syrup like this (because the orange peel will initially make the syrup yellow). Gel gives you a deep, clean blue without using too much. The syrup will look very dark and intense in the bottle but lightens beautifully when mixed into a drink.
For more mixer ideas, browse my cocktail mixer recipes.
Key ingredients and why
- Orange peel with pith: The pith adds a slight bitterness that mimics the real Curaçao flavor. Use peel from 2 to 3 oranges.
- White sugar: This draws the oils out of the peel during the oleo saccharum step.
- Water: Added after the sugar has had time to extract the oils from the peel.
- Citric acid or lemon juice: A small amount to brighten the orange flavor and balance the sweetness. You could use lemon juice too.
- Non-alcoholic bitters: This is optional but it adds complexity and a bitterness that gets much closer to the flavor of real Curaçao. I use a brand called ‘All the Bitter’ that makes an amazing non alcoholic bitters.
- Royal blue gel food coloring: Use a gel rather than liquid food coloring.
Method
- Peel the oranges with a vegetable peeler or sharp knife, keeping the pith on. Chop it into smaller pieces.
- Add the orange peel and sugar to a bowl and rub the sugar into the peel for a minute or two to start releasing the oils. Let it sit for 30 minutes.
- Add it to a saucepan and add the water and citric acid or lemon juice. Heat just until the sugar dissolves.
- Remove it from the heat and let the orange steep in the syrup and cool down to room temperature. Pour the mixture through a muslin cloth and into a glass bowl.
- Add royal blue gel food coloring a tiny amount at a time, stirring well between each addition, until you reach the color you want. The syrup should be a deep, intense blue in the bottle.
Tips
- Let the peel and sugar sit before adding water. 30 minutes is enough to draw out the oils and intensify the orange flavor.
- Steep for longer if you can. One hour is the minimum but overnight in the fridge gives a more complex orange flavor.
- More peel means more orange flavor. The recipe uses 2 medium oranges but you can go up to 3 for a stronger flavor.
- The syrup will look very dark in the bottle. That’s normal , it lightens a lot when mixed into a drink.
- Storage. Keeps in the fridge in a sealed jar for up to a month.
Ways to use it
- Blue Lagoon Mocktail – the classic use for this syrup
- Blue Hawaiian Mocktail – tropical and stunning
- Blue Curaçao margarita – swap the triple sec for this syrup
- Snow cones and slushies
Blue Curaçao Syrup Recipe
Ingredients
- Peel from 2 to 3 oranges with the pith
- 1 1/2 cups white sugar
- 1 1/2 cups water
- 1/4 tsp citric acid or 1 tbsp fresh lemon juice
- 1/2 tsp non-alcoholic bitters orange or aromatic
- Royal blue gel food coloring
Instructions
- Peel the oranges using a vegetable peeler or sharp knife and keep the pith on.
- Add the orange peel and sugar to a saucepan. Rub the sugar firmly into the peel for a minute or two to start releasing the oils.
- Let the peel and sugar sit for 30 minutes.
- Add the water and citric acid or lemon juice. Place over medium heat and bring to a simmer. Simmer for 2 minutes until the sugar is fully dissolved.
- Remove from the heat and add 1/2 tsp of non-alcoholic bitters and stir. Let the peel steep as the syrup cools. For the best flavor, transfer to the fridge and steep overnight.
- Strain through a muslin cloth or fine mesh sieve into a clean bowl.
- Add royal blue gel food coloring a tiny amount at a time, stirring well between each addition, until you reach a deep blue color.
- Pour into a clean glass jar. Store in the fridge for up to a month.
Notes
- Add 1/2 tsp of non-alcoholic bitters off the heat while the syrup is still warm. Orange or aromatic bitters both work well – I use All the Bitter non-alcoholic bitters. Make sure to use non-alcoholic bitters – most standard bitters contain alcohol which would make this syrup unsuitable for mocktails.
- Use royal blue gel food coloring rather than liquid. Liquid food coloring often pulls green in this syrup. Gel gives a true, deep blue without needing much of it.
- The syrup will look very dark and intense in the bottle. It lightens significantly when mixed into a drink.
- Letting the peel steep overnight in the fridge gives a much more intense orange flavor than just one hour.
- Keeps in the fridge in a sealed jar for up to a month. Can be frozen for up to 3 months.
Wow, am so in love with the recipe. So sweet and easy for anyone to do. More recipe please!!!
How much food coloring did you use? Mine is leaning towards green and definitely not coming through in the blue hawaiian. Also what kind of food coloring? Thanks! Taste great
Hey I use a royal blue liquid gel food color which comes out deep blue without using too much. The brand is chefmaster
what if i dont have orange
Then it won’t taste like blue curacao