Posts Tagged With: Almost spring

Blood orange cordial

Blood oranges arrive at the end of winter and herald the start of longer days and slightly warmer weather. They’re the quintessential seasonal fruit and are only around for a short time so get out there & grab some while you can! And look: too much sugar is a bad thing but at least with this treat you’re avoiding all the hideous all-pervading artificial colours & flavours seen in supermarket brands…

Our Kitchen Garden

Fresh from the garden: blood oranges

Recipe source: Melissa, kitchen specialist at Bondi PS


  • Chopping board and knife
  • Citrus juicers
  • Electric juice fountain & parts
  • Medium saucepan
  • Wooden spoon
  • Glass bottles & lids
  • Baking tray
  • Measuring jug
  • Large jug
  • Strainer & funnel
  • Glasses to serve

  • 6 blood oranges
  • 1½ cups water
  • 1½ cups caster sugar
  • 1½ litres mineral or soda water
  • ice


What to do:

  • Roll each blood orange a few times between the heel of your palm and the tabletop to release the juice, and then cut each in half. Hand juice the oranges with the citrus juicer and measure the liquid to yield about 375ml.
  • Or, if using an electric juice fountain, peel the skin from all the oranges, turn the motor on with dry hands, fix the jug underneath the chute & juice away! You will need to clean the machine straight away after juicing otherwise the pulp will stick – do this by dismantling the machine parts and carefully scrubbing away at them under running water. The leftover pulp can go to the compost.
  • Place the water, blood orange juice and sugar into the saucepan over medium heat and stir until the sugar dissolves. Simmer for 10 minutes with the lid off until the liquid is reduced by about a third.
  • Meanwhile preheat the oven to 180C. Wash the bottles in hot, soapy water & rinse. Drain them and then place on a baking tray and carefully slide into the hot oven for 5 minutes. Remove when the bottles are dry and leave them to cool somewhere safe. This process is to sterilise the bottles before filling.
  • Cool the liquid in the saucepan for a few minutes before measuring out & then pouring into a large jug filled with ice. Add twice the amount of fizzy water to the cordial and serve immediately!
  • If you’re bottling the cordial, strain it into a large jug and then funnel it into the bottles. Close tightly and store in the fridge for up to a month.

Notes: What does seasonal mean? Why are they called blood oranges? Why do we sterilise the bottles?

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Kitchen news – 29th August 2012

HELLO BONDI! Well how busy have we been this week?! Superbusy! We had the awesome Jessica Watson & the enviroweek team in for morning tea with the school captains on Wednesday… amazing to hear her story first-hand and understand what her take on sustainability is – lots of food for thought! And a renewed vigour to ‘do the right thing’ with regard to re-using, renewing & recycling …

And we’re almost at my favourite season of all: Spring. Hooray! Which means right now we’ve got blood oranges for the cordial to mix in jugs of ice and mineral water; crunchy cos lettuces for our original the mighty Caesar salad; we’re rolling handcut pappardelle with rocket and lemon; grating beetroot for Borscht; and soaking yet more cannellini beans for beans and greens… The children’s food is so delicious – come, have lunch and taste for yourselves if you haven’t yet had the chance! And it’s free! All we need is about an hour of your time beforehand* 🙂

(*especially on Tuesdays at 11.20am)

Cheers all! Melissa

PS recipes will be up anon!

Our Kitchen Garden

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