Citrus Fruits in Spiced Syrup
Citrus Fruits in Spiced Syrup - Gorgeous, aromatic and sensationally slim
Healthy, because
Even smarter
Nutritional values
You can hardly find a healthier and more figure-friendly snack: The fruits provide a thick portion of vitamin C and contain hardly any calories; the aromatic spices supply essential oils and other substances that are good for the body's defences and metabolism.
Those who have acquired a taste for it can prepare the fine fruit in stock: Stored in screw-top jars in the refrigerator, they keep well for a day or two.
(Percentage of daily recommendation)
| Calorie | 77 cal. | (4 %) | ||
| Protein | 1 g | (1 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.3 mg | (3 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.5 mg | (4 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 21 μg | (7 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 1.6 μg | (4 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 57 mg | (60 %) | ||
| Potassium | 240 mg | (6 %) | ||
| Calcium | 40 mg | (4 %) | ||
| Magnesium | 16 mg | (5 %) | ||
| Iron | 0.5 mg | (3 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 0 g | |||
| Uric acid | 23 mg | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 1 lemon
- 1 Tbsp Maple syrup
- 1 tsp brown sugar (or vanilla sugar)
- 4 Cardamom
- 2 Star anise
- 2 cloves
- 1 pc Cinnamon stick (about 2 cm)
- 1 pink Grapefruit (about 300 grams)
- 2 Oranges (about 150 grams)
- 4 Clementine (about 40 grams)
- 1 sprig mint
Kitchen utensils
Preparation steps
Squeeze out lemon juice and combine with 200 ml (approximately 3/4 cup) of water, the maple syrup and sugar in a small pot.
Coarsely crush the cardamom pods with the side of a knife blade. Add to the pot along with the star anise, cloves and cinnamon stick.
Bring to a boil, then simmer over medium heat, stirring occasionally, about 10 minutes.
Meanwhile, remove the peel and bitter white pith from the grapefruit and orange following the curve of the fruit. Working over a bowl to capture the juices, cut between membranes to remove whole segments.
Add the segments to the bowl with juice. Peel the clementines and gently scrape off the white pith with a knife. Separate clementines into segments and fold into the fruit mixture.
Let spiced syrup cool slightly, then pass through a fine sieve into the fruit and let stand at least 10 minutes.
Meanwhile, rinse mint, shake dry and pluck leaves. Sprinkle over the fruit and serve.
