This delicately flavoured pudding is extremely refreshing and great to serve at a dinner party — you can just double the quantities if you need to. Distilled orange-flower water can be found in good delis and Middle Eastern and Asian shops. One orange contains about 30mcg of folate.
Ingredients
Serves 4
100g fructose (fruit sugar)
100ml boiling water
7 oranges
2 tbsp lemon juice
2 tbsp Cointreau
1 tsp distilled orange-flower water
To make the sorbet, place the fructose in a bowl and stir in the boiling water until it has dissolved. Set aside.
Meanwhile, squeeze the juice from three oranges until you have 300ml. Stir this into the syrup with the lemon juice, Cointreau and ½ tsp of the orange-flower water. Chill until cold.
If you have an ice-cream machine, pour the mixture in and churn according to the manufacturer’s instructions. Once it forms a sorbet, store in the freezer until needed. Alternatively, pour into a shallow plastic container, cover and freeze. Beat with a fork every 40 minutes or so until you have a smooth, even-textured sorbet with tiny ice crystals.
Shortly before you are ready to serve, cut away the pith and peel of the remaining four oranges. Then cut the flesh into thin rounds and place in a shallow bowl. Gently mix in the rest of the orange-flower water. When you are ready to serve, divide the orange slices between four bowls and top with scoops of the sorbet.