You can serve this orangeade on its own as a nonalcoholic beverage, or use it in the orange shandy recipe that follows.
- 2 cups sugar
- 1/2 cup coriander seeds, toasted and coarsely ground
- Zest of 2 oranges, removed in strips with a vegetable peeler
- 8 cups fresh orange juice (from about 20 oranges)
- 1/2 cup fresh lemon juice (from 3 or 4 lemons)
Bring sugar and 2 cups water to a boil in a small pot. Reduce heat; simmer, stirring, until sugar dissolves. Remove from heat; stir in coriander and orange zest. Cover, and let steep 2 hours. Simple syrup can be refrigerated up to 2 weeks. Strain before using.
Combine syrup and juices in a 3-quart pitcher, and refrigerate until cold, at least 2 hours and up to 2 days. Serve over ice.