Oranges in Lime Syrup

Winter can be a bleak time both outside and in the kitchen, with the gray skies and the limited variety of winter produce. Happily, citrus fruits are in season, offering much needed color and freshness. Oranges (and their many citrus cousins) are practically perfect just as they are. But if you’d like a little something more while still celebrating the beauty and pure flavor of this fruit, keep reading.

Many moons ago, a good friend served up this simple but surprisingly elegant dessert of Oranges in Lime Syrup. It appeals to both kids and adults, the former slurping it down like fruit salad and the latter appreciating the hints of wine, anise and lime that subtly tease the palate. It’s so pretty, especially when you add in some dark purple blood oranges.

When I make it, I always think of my friend and smile, remembering all the good food and good times we shared. Many recipes in my repertoire came from dear friends and family, many living far away and some who have now passed on. I’ve got Dad’s Fried Tacos and Granny Dixie’s Orange Rolls and Julie’s Chocolate Cupcakes and many, many more. Making their recipes makes me feel more connected to them, which is something every expat needs.

Recipe: Oranges in Lime Syrup

Adapted from Martha Stewart

This is a great recipe for a crowd and it can be made one to two days ahead of time. Estimate one orange for each guest. I like to serve a few slices in a tea cup, with some of the syrup, and a cookie (like these gingerbread biscotti) on the side to dip in the syrup/juices.

1 cup water
½ cup dry white wine, or water
½ cup sugar
1 ½ tsp anise seeds, (optional)
1 tsp freshly squeezed lime juice
½ tsp grated organic lime zest
4 oranges – best to use a mix of large juicing oranges and blood oranges

1. In a medium saucepan, bring water, wine, sugar, and anise seeds to a boil over high heat. Reduce heat to medium, and cook until liquid reduces to 1/2 cup, about 25 minutes.

2. Use a knife to peel oranges, removing as much bitter white pith as possible. I find it best to first slice off the top and bottom, then slice top to bottom, following the curve of the orange, slicing off the peel in sections. Then slice oranges crosswise into 1/2-inch-thick rounds, about 5 slices per orange. If necessary, remove extra pith from the center of the slices. Place slices in a large bowl.

3. Strain the anise seeds from the syrup. Stir in lime juice and zest. Pour over oranges.

4. Cover bowl and refrigerate until chilled, at least 30 minutes.

Just for fun, here’s a classic orange-themed “Knock, Knock” joke to go along with your dessert.

Knock, Knock!              Who’s there?

Banana.                       Banana who?

Knock, Knock!              Who’s there?

Banana.                       Banana who?

Knock, Knock!              Who’s there?

Banana.                       Banana who?

Knock, Knock!              Who’s there?

Orange.                       Orange who?

Orange you glad I didn’t say banana?

By Tanya Deans

Originally from San Francisco, Tanya has made Zurich her home for the past nine years with her husband and two growing boys. She writes for Moms:Tots:Zurich, which is all about hiking with kids in Switzerland and other family-friendly outings in and around Zurich.