Orange Syrup

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About


This syrup is so easily made, and oranges are so abundant here, that it is advantageous to make this syrup in the season of orange harvest, in Louisiana. To make it, you must select ripe and thin-skinned fruit; squeeze the juice, and to every pint, add a pound and a quarter of white sugar; boil it slowly, and skim as long as any scum rises; you may then take it off, let it grow cold, and bottle it. Be sure to secure the corks well. This is nice for a summer drink for delicate persons; it is also very convenient for pudding sauces, as half a cup of this syrup, mixed with melted butter, is admirable, where wine is not used. The flavor is so fine, it requires very little spicing to make it agreeable.