AuthorJane MerrickCategoryDesserts, Ice creams & sorbets 250 g Granulated sugar
450 ml Water
300 ml Fresh orange juice
2 Oranges - zest
1 lemon - juice
1
Combine the sugar, water and orange zest in a saucepan.
2
Heat slowly over a gentle heat. Stir constantly until all the sugar is dissolved.
3
Bring to the boil until a light syrup is achieved (about 5-8 minutes).
4
Remove from heat and allow to cool.
5
Add orange and lemon juice.
6
Pour into ice cream maker and churn for approximately 25 minutes.
7
Spoon into ramekins, cover with clingfilm and freeze for at least 4 hours.
Ingredients
250 g Granulated sugar
450 ml Water
300 ml Fresh orange juice
2 Oranges - zest
1 lemon - juice