This recipe was created to accompany Apricot Yogurt Cake with Orange Honey Syrup and Halvah Vanilla Ice Cream .

　　Can be prepared in 45 minutes or less.

　　

Ingredients

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)

　　

Step 1

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.

　　

Step 2

Makes about 1 1/3 cups