Caramel orange syrup

Caramel orange syrup

By
From
New Middle Eastern Food
Makes
150 ml
Photographer
Mark Roper

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Combine 100 g caster sugar with 75 ml strained orange juice in a small saucepan and heat gently until it dissolves. Bring to a boil, then lower the heat and simmer until the syrup darkens to form a caramel. Remove from the heat and add a further 75 ml orange juice. Stir well and leave to cool before stirring in 2 teaspoons orange-flower water.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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