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Contributed by: "Mediterranean Cookery" by Claudia Roden
Yield: 6 servings
15 ounces (scant 2 cups) water
1 cup sugar
2 1/2 cups freshly squeezed orange juice (from about 7 oranges), chilled
2 tablespoons orange liqueur, such as Cointreau or Grand Marnier
Combine water and sugar in a pan. Pare yellow peel off the lemon in large strips, avoiding the bitter white pith, and add peel to the pan. Bring to a boil over high heat, stir for a minute or two to dissolve the sugar and remove from heat. Cool to room temperature, then cover and refrigerate until thoroughly chilled. When ready to use, discard the peel.
In a bowl, combine orange juice, liqueur and sugar syrup. Squeeze lemon, add juice to the bowl and stir. Freeze in an ice cream maker according to the manufacturer’s directions, or use the method detailed in the note above.
Recipe adapted from “Mediterranean Cookery” by Claudia Roden (Alfred A. Knopf, 1992).
(This recipe was contributed as part of a "Cook of the Week" feature.)