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Oranges with orange blossom syrup


  • Combine the yoghurt and honey. Set aside.
  • Put the sugar and water in a heavy-bottomed pot and gently cook until the sugar has dissolved. Then add the orange zest and juice with the orange blossom water. Mix well and cook on medium for 15-20 mins until the liquid has reduced quite heavily and is syrupy, regularly stirring.
  • Arrange the orange slices on a large plate (or individual plates), sprinkle with the syrup and refrigerate for about 1 hour to develop the flavours, before serving.
  • Derived from a recipe from “Colour of Maroc” by Rob & Sophia Palmer


  • 1 cup Greek yoghurt
  • 2 tbsp honey
  • 1 cup white or caster sugar
  • 1 cup cold water
  • 1 tbsp finely grated orange rind
  • 3 tbsp fresh orange juice
  • 1 heaped tbsp orange blossom water
  • 6 large oranges, peel removed & cut into rounds (removing pips)

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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