Best Orangeade Recipes

ORANGEADE

Steps:

• Bring 2 cups water and sugar to a boil in a small saucepan; cook at a boil for 3 minutes, stirring to dissolve sugar, and creating a simple syrup.
• Combine simple syrup, 6 cups water, orange juice, and lemon juice in a large pitcher; refrigerate until cold.

HONEY ORANGEADE

Steps:

• Fill four 12-ounce glasses with ice. Divide the Orange Honey Syrup among the glasses, then top with the seltzer. Stir to combine and garnish with orange slices.
• Stir together the orange juice, orange peel and honey in a small saucepan over medium heat until the mixture is hot and the honey has dissolved. Remove from the heat and let come to room temperature.

SIMPLE SYRUP FOR PASSION-FRUIT ORANGEADE

Steps:

• Prepare an ice bath. In a large saucepan, combine sugar and water; bring to a boil over medium-high heat. Cook until the sugar has completely dissolved, about 10 minutes. Transfer syrup to a bowl, and set bowl over ice bath. Let stand, stirring occasionally, until chilled. Store the syrup in an airtight container, refrigerated, up to 2 months.

PASSION-FRUIT ORANGEADE

Steps:

• Slice the passion fruit in half over a bowl, catching any juice. Set a fine strainer over the bowl. Using a spoon, scoop flesh into strainer; press down on seeds to extract all juice; you should have 1/4 cup juice. Reserve 2 tablespoons seeds; discard remaining seeds.
• Combine passion-fruit juice, orange juice, simple syrup, and 1/2 cup cold water in a large pitcher; stir to combine. Fill pitcher with ice. Pour into individual glasses, and garnish each glass with 1 teaspoon seeds. Serve.

LAVENDER ORANGEADE

Steps:

• Make 2 cups simple syrup, adding 1/4 cup dried lavender before heating. Let cool, then strain into an ice-filled pitcher. Stir in 2 cups each fresh orange juice and water, and strips of orange zest.
• Simple Syrup: To make 2 cups simple syrup, bring 1 1/2cups each sugar and water to a boil, stirring until dissolved. Let cool.

ORANGEADE SUNSET

Steps:

• Fill a large pitcher with ice. Add the orange juice and club soda; stir. Divide among four glasses. Add 1 tablespoon grenadine to each glass, without stirring. Garnish with the orange rounds, and serve.

SPICED ORANGEADE

Steps:

• Bring sugar and 2 cups water to a boil in a small pot. Reduce heat; simmer, stirring, until sugar dissolves. Remove from heat; stir in coriander and orange zest. Cover, and let steep 2 hours. Simple syrup can be refrigerated up to 2 weeks. Strain before using.
• Combine syrup and juices in a 3-quart pitcher, and refrigerate until cold, at least 2 hours and up to 2 days. Serve over ice.

ORANGEADE

Steps:

• In a large pitcher, stir together juice and seltzer or club soda and garnish with orange slices. Serve in tall glasses half-filled with ice.

ORANGEADE WITH CARROT JUICE FLOATER

Steps:

• Mix together the orange juice and 2 cups cold water in a pitcher. Fill 4 glasses with ice, add enough orangeade to come three-quarters of the way up the glasses and top each with a shot of carrot juice. Serve immediately.

SAFFRON ORANGEADE

Steps:

• Bring water and sugar to a boil in a small saucepan, stirring until sugar dissolves. Remove from heat, and add saffron. Cover, and let cool.
• Combine orange juice and saffron syrup in a pitcher. Divide orangeade among ice-filled glasses.

ROMANIAN ORANGEADE

Steps:

• Squeeze the lemons and oranges. Strain the juice through cheese cloth. (Unless you use a self straining juicer.).
• Dissolve the sugar in water, add the lemon and orange juices, pour in a bottle/pitcher with one piece of orange peel and refrigerate. Serve cold after a few hours.