Orange and Grapefruit Syrup
Use a large saucepan so the mixture won't boil over. The syrup makes a tasty topping for ice cream or cake, or spoon it over pancakes. Refrigerate for up to one week.
Yield: 3 cups (serving size: 1/4 cup)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 157
- Calories from fat: 1%
- Fat: 0.1g
- Saturated fat: 0.0g
- Monounsaturated fat: 0.1g
- Polyunsaturated fat: 0.0g
- Protein: 0.5g
- Carbohydrate: 40g
- Fiber: 0.7g
- Cholesterol: 0.0mg
- Iron: 0.1mg
- Sodium: 1mg
- Calcium: 12mg
Ingredients
- 2 cups sugar
- 1 cup fresh orange juice
- 3/4 cup fresh grapefruit juice (about 2 grapefruit)
- 1 cup orange sections (about 2 oranges)
- 1 cup grapefruit sections (about 1 grapefruit)
Preparation
- Combine first 3 ingredients in a large saucepan, stirring with a whisk; bring to a boil over medium-high heat. Cook, without stirring, until a candy thermometer registers 238º (about 25 minutes). Remove from heat; let stand 10 minutes. Add orange sections and grapefruit sections, stirring gently.
Orange and Grapefruit Syrup Recipe at a Glance
- COURSE: Desserts, Sauces/Condiments
- CONVENIENCE: Entertaining, Make-Ahead, 5 Ingredients or Less
- CUISINE: American
- MAIN INGREDIENT: Fruits
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Saturated Fat, Low Sodium
- OCCASION: Autumn, Spring, Summer, Winter
- PUBLICATION: Cooking Light
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