1. Put the sugar in a heavy pan or small pot. 2. Add half the lemon juice and 1/2 cup water. 3. Cook over low heat, stirring, until the sugar has dissolved. 4. Increase heat and bring to a boil, stirring constantly for 2-3 minutes until the syrup is clear. Set aside and let cool. 5. Slice the top off 4 oranges to make 'hats' (no more than a quarter of the orange). 6. Scoop out the flesh from both parts into a bowl. 7. Place the hollowed-out oranges into the freezer. 8. Grate the rind of the fifth orange and place the zest in the sugar syrup. 9. Juice the fifth orange into a second bowl. Squeeze the juice out of the the flesh from the first four oranges into the bowl. (I did this by putting the pulp into a sieve and pressing it with the back of a wooden spoon). You should have 3 cups of juice - add more orange juice if necessary. 10. Add this to the syrup/zest. Add the remaining lemon juice and adjust with further lemon juice or sugar to taste. 11. Pour this mixture into a shallow container and freeze for 3 hours. 12. At this point, the mixture should not be frozen solid. Use a fork or whisk to break up the ice to give a slushy mixture. 13. Freeze for another 3-4 hours. 14. When ready to serve, pack the ice mixture into the oranges and top with the hats. Use a toothpick to pin a bay leaf or flower to the top of each hat. Serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
