| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Barry |
2 |
Pints |
INGREDIENTS
| 8 |
|
Juicy Oranges |
| 4 |
tb |
Caster Sugar |
INSTRUCTIONS
Wash the oranges thoroughly, halve them and squeeze out all the juice. Put
the juice in a container to one side for the moment.
Remove as much pith as you can from the orange peel and put it into a
saucepan with 2 pints of water and any pulp (not pips!).
Bring to the boil and let it bubble for 20 minutes.
Turn off the heat and leave it to cool.
Strain the contents of the saucepan through a fine sieve, pouring the
orange liquid into a heatproof jug. Add enough boiling water to the liquid
to make it up to two pints.
Mix in the reserved orange juice, stir in the sugar and when it's cool, put
it in the fridge.
Dilute to taste.
Source: Michael Barry, Yes Magazine
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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