The caramel's sweetness is perfectly balanced by tart citrus in this dessert soup.

Martha Stewart Living, November 1998


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • Using a paring knife, remove the peel from both the navel and blood oranges, lime, and both grapefruits. Section the fruit over a medium bowl, catching the juices. Place the sections in the bowl, and cover. Transfer to the refrigerator.

  • Combine the sugar and 1/2 cup water in a medium saucepan over medium heat. Cook sugar until caramelized and amber in color. Slowly whisk in the orange juice. Increase heat to medium high; add the cinnamon stick and star anise. Continue cooking until the liquid has reduced by half, 20 to 25 minutes.

  • Remove the pan from the heat, and pour the liquid through a fine sieve set over a heatproof bowl. Discard the solids, and add the lemon juice. Let the caramel-citrus broth cool completely. Cover, and transfer broth to refrigerator to chill.

  • When ready to serve, divide the reserved fruit segments and the juice among 6 soup plates, and top each serving with 1/3 cup chilled caramel-citrus broth. Serve.