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 Cooking Light

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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


  • 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)


  1. 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.
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