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Iced Oranges

Door: Laurus Nobilis Leave a Comment

orange bayleafIngredients

  • Serves 8
  • 5oz/150g granulated sugar
  • Juice of 1 lemon
  • 4fl oz/120ml water
  • 14 oranges
  • 8 fresh bay leaves to decorate (or mint if this is more readily available)

Preparation

  • Put the sugar in a heavy-based saucepan. Add half the lemon juice, then add the water. Cook over a low heat until the sugar has dissolved. Bring to boil and boil for 2-3 minutes until the syrup is clear.
  • Slice the tops off eight of the oranges to make “hats”. Scoop out the flesh of the oranges and reserve. Freeze the empty orange shells and “hats” until needed.
  • Grate the rind of the remaining oranges and add to the syrup. Squeeze the orange juice from the oranges, and from the reserved flesh. There should be 1¼pints/750ml. Squeeze another orange or add bought orange juice, if necessary.
  • Stir the orange juice and remaining lemon juice, with 6 tablespoons/90ml of water into the syrup. Taste, adding more lemon juice or sugar as desired. Pour the mixture into a shallow freezer container and freeze for 3 hours.
  • Turn the orange sorbet mixture into a bowl and whisk thoroughly to break up ice crystals. Freeze for 4 hours more, until firm, but not solid.
  • Pack the mixture into the hollowed-out orange shells, mounding it up, and set the “hats” on top. Freeze until ready to serve. Just before serving, push a skewer into the tops of the “hats” and push in a bay leaf (mint) to decorate.

Enjoy!

Recipe taken from “The Fat-Free Cook Book”

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