Orange Water Ice in Orange Shells from The Times Cookery Book by Katie Stewart
Start preparing this recipe at least 24 hours before serving, to allow not only time to prepare the water ice but also for it to freeze quite firm in the orange shells. Measure the sugar and water ...
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Cooking tools:
- Saucepan
- Stove
- Measuring cup
- Chef's knife
- Cutting board
- Spoon
- Freezer
- Mixing bowl
- Whisk
Ingredients
- 4 oz (100 g) castor sugar
- 1 egg white
- 6 small oranges
- ½ pint (3 dl) water
- 1 (6¼ oz) (175 g) tin frozen orange juice concentrate
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