Ingredients
3 medium thick skinned oranges
1 1/4 cups sugar
1 tablespoon sugar
2 cups orange juice
1 lemon, juice of
1 orange, zest of
1 paraffin wax, candle (possibly not needed)
Method
Sources
📖
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Achievable elevated desserts — laminated doughs, cakes, custards
Orange bitters — dry martini, gin and tonic, whiskey cocktails
Distilled orange blossoms — Moroccan pastries, semolina cakes
Built-in compressor — no pre-freezing bowl, continuous churning
Process frozen pints into ice cream — 7 programs, no pre-churning
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cooking time is freeze time. with a sharp knife slice the top part of the oranges with a spoon scoop out the inside of the orange. if the bottom of the orange shell has a hole then seal it with some melted wax from a candle. set orange shells aside. now mix all ingredients in a saucepan and heat on medium hhigh heat until the mixture boils and sugar is dissolved. put in a cup or bowl and let chill in refrigerator or freezer. put in ice cream can and process as per manufacturer's directions. put sorbet in orange shells mounding slightly and cover with orange caps. place in freezer until firm about 2-3 hours.