Citrusy with notes of flowers, this bergamot orange syrup has a romantic, ethereal quality. Swirl some into your morning tea, or drizzle some over fresh fruit and homemade yogurt for an easy breakfast.
Chop the oranges, including the rind, into 1-inch pieces, and then dump them into a medium saucepan. Add the water and sugar, and bring it all to a boil over medium-high heat.
When the water reaches a boil, turn down the heat to medium-low. Occasionally smash the oranges with a wooden spoon to facilitate the breakdown of the rind. Let the oranges simmer about 20 minutes, or until the peel is cooked through and takes on a glossy color.
Strain through a fine-mesh sieve, bottle, and store in the refrigerator up to 1 month or in the freezer up to 3 months.