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Orange slices with citrus syrup

Serves 4

Medically reviewed on Sep 15, 2018

Dietitian Tip

One orange provides twice your daily allowance of vitamin C.

Ingredients

  • 4 oranges
  • Zest (outermost skin) of 1 orange, cut into thin strips 4 inches long and 1/8 inch wide

For syrup:

  • 1 1/2 cups fresh orange juice, strained
  • 2 tablespoons dark honey

For garnish:

  • 2 tablespoons orange liqueur, such as Grand Marnier or Cointreau (optional)
  • 4 fresh mint sprigs

Directions

Working with 1 orange at a time, cut a thin slice off the top and the bottom, exposing the flesh. Stand the orange upright and, using a sharp knife, cut off the peel, following the contour of the fruit and removing all the white pith and membrane. Cut the orange crosswise into slices 1/2 inch thick. Transfer to a shallow nonaluminum bowl or dish. Repeat with the remaining oranges. Set aside.

In a small saucepan over medium-high heat, combine the strips of zest with water to cover. Bring to a boil and boil for 1 minute. Drain and immediately plunge the zest into a bowl of cold water. Set aside.

To make the syrup, combine the orange juice and honey in a large saucepan over medium-high heat. Bring to a boil, stirring to dissolve the honey. Reduce the heat to medium-low and simmer, uncovered, until the mixture thickens to a light syrup, about 5 minutes. Drain the orange zest and add to the syrup. Cook until the zest is translucent, 3 to 5 minutes.

Pour the mixture over the oranges. Cover and refrigerate until well-chilled, or for up to 3 hours.

To serve, divide the orange slices and syrup among individual plates. Drizzle each serving with 1 1/2 teaspoons of the orange liqueur, if using. Garnish with the mint and serve immediately.

Nutritional analysis per serving

Serving SizeAbout 1 orange, sliced, with syrup
Calories183
Carbohydrate39 g
Cholesterol0 mg
Fiber4 g
Protein2 g
Sodium3 mg
Monounsaturated Fat0 g
Saturated Fat0 g
Total Fat< 1 g

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