Blood Orange and Fennel Spritzer

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This Blood Orange and Fennel Spritzer makes use of seasonal blood oranges or any citrus of choice and is sweetened with an easy to make fennel infused simple syrup.  It’s allergy friendly, non-alcoholic and a refreshing option to serve your friends who love mocktails.

 Our favorite local market, Monterey Market sells fresh squeezed blood orange juice during citrus season. We’ve been sipping on it every morning for breakfast. It’s such a treat.

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Fennel is a natural flavor pairing with oranges. Growing up, my mom used fennel in many South Asian dishes.  Fennel also known as saunf  is eaten as a digestive after dinner. I grew up eating candied fennel seeds at restaurants or when we were visiting friends. I never enjoyed eating it though. It’s funny and interesting how our taste buds change as we mature.  Food becomes a means to connect to our past. The foods we once despised are the foods we now crave.

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A few weeks ago, I had lunch with my friends at Pizzeria Delfina restaurant in San Francisco. They served a beautiful blood orange spritzer. I was obsessed with the deep rich red hued color and flavor. The inspiration behind this Blood Orange and Fennel spritzer comes from that fun ladies lunch.

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Although blood orange juice is sweet and tasty on its own,  the fennel infused syrup adds depth and flavor to this spritzer. The syrup reminds me of candied fennel seeds I grew up eating as a kid.  If you have leftover syrup, store in the refrigerator. Use it to sweeten tea, salad dressings or desserts.

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I use the term “recipe” very loosely here. Everything comes together quick. This is a fun drink to make for your friends, kids and the mocktail addicts in your life ❤️

If you make this Blood Orange and Fennel Spritzer, tag me on Instagram @myberkeleykitchen. I would love to share your photos in my stories!

For other blood orange recipes, try my Blood Orange and Olive Tabbouleh , Blood Orange and Hibiscus Curd Tart with a Gingersnap Crust and Candied Blood Orange Slices from the Jam Lab or this Blood Orange Negroni from Gayle Mcleod

Blood Orange and Fennel Spritzer

Serves 2

Top 8 Free; Sesame Free

For Fennel Seed Syrup:

Makes 3/4 cup

  • 1 cup organic cane sugar
  • 1 cup water
  • 1/4 cup whole fennel seeds, lightly crushed

With a mortar & pestle or small wooden spoon, crush whole fennel seeds until fragrant but not ground into small bowl.

Combine ingredients into a small heavy bottom pot. Cook on low heat for three to five minutes or until sugar is completely dissolved. Turn off heat and steep for another three to five minutes.  Using a tea strainer, strain into a small mason jar. Set aside to cool.

For Blood Orange & Fennel Spritzer:

  • 1 tablespoon fennel seed syrup, or more to taste
  • 1/2 cup blood orange juice or any citrus juice
  • 1/4 cup plain sparkling water, or more
  • ice
  • mint ( for garnish) optional

Add ice to two 8 ounce cups about 1/4 cup full. Pour fennel syrup, blood orange juice and sparkling water. Stir to combine. Top with more ice if room permits. Add a sprig of mint.


  • If blood orange juice is not available, use any citrus juice of choice
  • Double or triple recipe and serve in jug with whole slices of orange (do not remove skin)
  • Wet rim of glasses and dip into sugar with lightly crushed fennel seeds
  • Fennel seed syrup will stay good stored in refrigerator for 1- 2 weeks.  Use a clean spoon for each use.  Syrup can also be used to sweeten teas, desserts and dressings.


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