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Grand Marnier Syrup
Recipe:
- 750 grams Sugar (Caster or 1A Graded)
- 650 ml Water
- 4 Oranges, preferably thin skinned* (cut into quarters)
- 20 ml Grand Marnier (or another orange liqueur)
Method:
- Weigh up the sugar and measure the water.
- Measure the liqueur
- Remove any stems or labels from the oranges and cut into quarters
- Combine the sugar and water in a saucepan dissolving all of the sugar
- Add the oranges to the sugar and water and bring to the boil
- Allow to boil for three minutes
- Cool and strain into a clean container
- Once cool add the orange liqueur and stir. This will keep refrigerated
for approximately two weeks if covered with cling film or in an airtight
container
- Apply to the Orange Almond Cake to taste
Notes:
- (i) If the oranges have a thick pith (the white part of the skin
between the flesh of the orange and the orange outer part of
the skin - the zest) the syrup could turn bitter whilst cooking.
Remove the zest with a vegetable peeler and place it along
with the squeezed juice into the sugar/water before boiling.
This will result in an improvement to the flavour of syrup.
Discard the pith.
- (ii) 50 grams of glucose can be added before boiling the sugar and water
to make a thicker syrup
- (iii) reduce the sugar to make a lighter syrup - too light a syrup may run
out of the cake
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