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5 from 4 votes

Orange Syrup

The most difficult aspect of this recipe is segmenting the oranges.
Author: Adapted From Larousse Gastronomique page 728


  • 2 oranges segmented, reserve the peel
  • 500 mls orange juice
  • 800 g sugar - I used fructose


  • Place the orange segments into a bowl
  • Place the juice and sugar into a large saucepan
  • Bring to a boil over a medium temperature, stirring occasionally
  • Line a chinois with muslin
  • Place the peel into the chinois
  • Once the syrup comes to a boil, pour it through the chinois
  • Leave to cool until completely cold


Segmenting oranges takes time and patience. Start by topping and tailing the oranges and then carefully following the shape of the fruit to remove the rest of the peel. Now carefully remove the segments, using a small paring knife.