1 1/2 cups (375 ml) juice from freshly squeezed blood oranges, strained (about 10 oranges)
1 cup (250 ml) sugar
In a saucepan, bring the juice and sugar to a boil. Lower the heat to medium and reduce until slightly syrupy, about 20 minutes. Skim any foam off the syrup while cooking. Remove from the heat and let cool completely. Store in the refrigerator. Use to flavour Kir, martinis and Shirley Temples.