2 3/4 c. fresh orange juice, strained
1/3 c. fresh lemon juice, strained
2 cinnamon sticks
1/4 c. sugar
1 T. orange-flower water
2 oranges
Ground cinnamon for garnish
Grated orange zest for garnish
In a medium saucepan, combine the orange juice, lemon juice, cinnamon sticks, and sugar. Cook over medium heat, stirring, until the sugar dissolves, 5 to 6 minutes. Remove from heat and add the orange-flower water. Let stand for 1 to 2 hours.
Discard the cinnamon sticks. Pour the mixture into 6 individual molds. Freeze until firm. With a large, sharp knife, cut off the top and bottom of the oranges down to the flesh. Set the oranges on end and cut off the peel down to the flesh. Cut the oranges into 1/4-inch slices. Cut each slice in half and remove the seeds. Set aside
To serve, unmold each sherbet onto individual dessert plates and surround with halved orange slices. Lightly sprinkle the fruit with cinnamon. Garnish with orange zest. Serve immediately.
Serves: 6
Source: Kitty Morse, Cooking at the Kasbah, 1998
Prepared by: Lena for the July 2000 meeting