| |
|
What You Need:
(To make 1½ pints)
|
|
|
|
¾ pound large sugar cubes
3 medium navel oranges
2 cups water
¼ cup fresh lemon juice
Small bunch fresh mint
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Rub about 10 sugar cubes over the skins of the whole oranges to saturate them with the orange oil. Then squeeze the oranges. If they do not produce 1 cup of juice, use another orange.
|
2. In a 1½ or 2-quart saucepan, bring the water and all of the sugar cubes to a boil over high heat, stirring until the sugar dissolves. Timing from the moment when it begins to boil, let the mixture boil briskly, without stirring, for 5 minutes.
|
3. Immediately remove the pan from the heat and cool the syrup to room temperature. Stir in the orange juice and lemon juice, and pour into 2 icecube trays.
|
|
4. Freeze for 3 to 4 hours at least, beating the ice after a half hour to break up the solid particles that will form on the bottom and sides of the tray. Continue to beat every half hour until the ice has a fine and snowy texture. Serve on chilled dessert plates or in sherbet glasses and garnish with the mint.
|
|
|
|
|
