Fructose may be recovered from aqueous syrups by crystallization through the addition of ethanol, which reduces the solubility of the fructose. The solubility of fructose in ethanol + water was determined at 30, 40, and 50 degrees C, over a range of ethanol concentrations. The amount of ethanol required for maximum yield is approximately 9 kg of ethanol/kg of water in the original fructose syrup. The refractive index, viscosity, and density of a wide range of fructose + ethanol + water solutions were determined to aid in the crystallization studies of the system.