- Energy 177Kcals/757KJ
- Protein 3g
- Fat 0.2g
- Saturated fat 0g
- Carbohydrate 43.3g
- Sugar 43.3g
- Fibre (NSP) 4.7g
- Calcium 133mg
150g/ 2/3 cup granulated sugar
juice of 1 lemon
14 medium oranges
8 fresh bay leaves, to decorate
- Put the sugar in a heavy-based pan. Add half the lemon juice, and 120ml/ ½ cup water. Cook over a low heat until the sugar has dissolved. Bring to the boil, and boil for 2-3 minutes, until the syrup is clear. Set aside and leave to cool.
- Slice the tops off eight of the oranges, to make “hats”. Scoop out the flesh of the oranges, and reserve in a bowl. Put the empty orange shells and “hats” on a tray and place in the freezer until needed.
- Grate the rind of the remaining oranges and add to the syrup.
- Squeeze the juice from the oranges, and from the reserved flesh. There should be 750ml/1 ¼ pints/ 3 cups of juice. If your oranges do nor produce enough juice, squeeze another or top up with bought orange juice.
- Stir the orange juice, the remaining lemon juice and 90ml/6 tbsp water into the syrup. Taste, adding more lemon juice or sugar, if you wish. Pour the mixture into a shallow freezer container and freeze for 3 hours.
- Tip the mixture into a bowl, and whisk thoroughly to break down the ice crystals. Freeze for 4 hours more, until firm, but not solid.
- Pack the mixture into the 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” to make a hole and push in a bay leaf.