This is very sweet, but it is a syrup and not to be compared to orange juice. We used the smallish, slightly acid oranges with thin skins for this, but now that we have bottled freshly squeezed orange juice, that is what we use. Dilute 2 tablespoons in a glass of iced water.
Cooks' Note
If you wish to store the syrup for a long time, here is a traditional method for preserving it. Grate the rind of 1 or 2 oranges, then squeeze it through a piece of fine muslin. Float a teaspoon of this oily “zest” at the top of each bottle. It will act as a perfect protection. Before using the syrup, remove the oily crust with the point of a knife.
