-
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.
-
5
Set aside and let cool.
-
6
Slice the top off 4 oranges to make 'hats' (no more than a quarter of the orange).
-
7
Scoop out the flesh from both parts into a bowl.
-
8
Place the hollowed-out oranges into the freezer.
-
9
Grate the rind of the fifth orange and place the zest in the sugar syrup.
-
10
Juice the fifth orange into a second bowl.
-
11
Squeeze the juice out of the the flesh from the first four oranges into the bowl.
-
12
(I did this by putting the pulp into a sieve and pressing it with the back of a wooden spoon).
-
13
You should have 3 cups of juice - add more orange juice if necessary.
-
14
Add this to the syrup/zest.
-
15
Add the remaining lemon juice and adjust with further lemon juice or sugar to taste.
-
16
Pour this mixture into a shallow container and freeze for 3 hours.
-
17
At this point, the mixture should not be frozen solid.
-
18
Use a fork or whisk to break up the ice to give a slushy mixture.
-
19
Freeze for another 3-4 hours.
-
20
When ready to serve, pack the ice mixture into the oranges and top with the hats.
-
21
Use a toothpick to pin a bay leaf or flower to the top of each hat.
-
22
Serve immediately.
