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Recipe of the Month

ICED ORANGES

These little sorbets served in the fruit shell are easy to eat and just the thing to serve at a barbecue or patio picnic.
Nutritional Notes: per portion 0.3 g fat , 0 g saturated fat, 0 mg cholesterol, 4.3 g fiber

Ingredients:

Serves 8

5 oz. sugar
Juice of 1 lemon
7 fl. oz. water
14 oranges
8 fresh bay leaves, to decorate
You will need 1 empty shelf in the freezer

Process:

  1. Put the sugar in a heavy-based pan. Add half the lemon juice, then pour in 4 fl. oz. of the water. Heat gently, stirring occasionally, until the sugar has dissolved, then bring to the boil, and boil for 2-3 minutes, until the syrup is clear. Leave to cool.
  2. Slice the tops off eight of the oranges, to make “hats”. Scoop out the flesh from inside each, taking care not to damage the shell, and set it aside. Put the empty orange shells and the “hats on a baking sheet and place in the freezer until needed.
  3. Grate the rind of the six remaining oranges and add this to the syrup. Squeeze the juice from the oranges, and from the reserved flesh. There should be 3 cups. Top up with water, if necessary.
  4. Stir the orange juice into the syrup, with the remaining lemon juice and water. Pour the mixture into a shallow container that can safely be used in the freezer. Freeze for 3 hours.
  5. Turn the mixture into a bowl, and whisk to break down the ice crystals. Return to the freezer container and freeze for 4 hours more, until firm, but not solid.
  6. Pack the mixture into the orange shells, mounding it up, and set the “hats” on top. Freeze until ready to serve. Just before serving, make a hole in the top of each “hat, using a skewer, and push in a bay leaf as decoration
  7. JUST A TIP: Use crumpled foil to keep the shells upright on the baking sheet.

 

 

Arturo's Ristorante – 54 East Main Street – Westborough, MA 01581
Phone 508-366-1881 – Fax 508-366-6570
email – dom.arturos@gmail.com