Orange Honey Syrup
This is a nice zesty orange syrup. It can be used on pancakes, crepes, but I use it on Orange Cornbread. It is made with all fresh ingredients, and will keep, at room temperature, for about a week.
- 1 cup honey
- 1/2 cup fresh orange juice
- 1/2 cup water
- 1 1/4 teaspoons minced fresh orange zest
- 2 tablespoons Manto Greek orange herb-flavored liqueur made by Metaxa
In a heavy saucepan combine the honey, the orange juice, the water, and the zest and simmer the mixture, stirring occasionally, for 20 minutes, or until it is reduced to 1 1/3 cups. (If the syrup is reduced too much, it becomes too thick and too sweet.)
Stir in the Manto and let the syrup cool.
The syrup may be made 1 week in advance and kept, covered, at room temperature.