Syrup for Fruit Salad

Ingredients

• 1.0.5 cup sugar, for cooked version
• 2.1 cup water, for cooked version
• 3.1 orange, juiced; added after cooling; for cooked version
• 4.1 lemon, juiced; added after cooling; for cooked version
• 5.0.5 cup orange juice, for quick version
• 6.0.5 cup lemon juice, for quick version
• 7.3 tablespoon sugar, for quick version

Method

1. 1.VERSION 1: Mix together ½ cup sugar and 1 cup water. Boil for about 10 minutes or until reduced and syrupy. Let cool and then add the juice of 1 orange and 1 lemon.
2. 2.VERSION 2: Mix together ½ cup orange juice, ½ cup lemon juice and 3 tablespoons sugar. Taste and pour over fruit.

Notes

• Two alternative versions given on the card. Version 1 is a cooked reduction; Version 2 is a quick uncooked dressing.
• This recipe appears on the same page as Stewed Plums.