Southern France-style Orange Sherbets Served in the Fruit Shell


2/3 cup sugar
Juice of 1 lemon
14 medium oranges
8 fresh bay leaves, to decorate


  1. put the sugar in a heavy-based pan. Add half the lemon juice, and 1/2 cup water. Cook over low heat until the sugar has dissolved completely.
  2. Bring to a boil, and boil for 2-3 minutes, until the syrup is clear. Allow to cool.
  3. Slice the tops off eight of the oranges, to make “hats.” Scoop out the flesh of the oranges, and reserve. Put the empty orange shells and “hats” on a tray and place in the freezer until needed.
  4. Grate the rind of the remaining oranges and add to the syrup. Squeeze the juice from the oranges, and from the reserved flesh. There should he 3 cups. Squeeze another orange or add bought orange juice, if necessary.
  5. Stir the orange juice and remaining lemon juice, with 6 tablespoons water into the syrup. Taste, adding more lemon juice or sugar, as desired. Pour the mixture into a shallow freezer container and freeze for 3 hours.
  6. Turn the mixture into a bowl, and whisk to break down the ice crystals. Freeze for 4 hours more, until firm, but not solid.
  7. Pack the mixture into the orange shells, mounding it up, and set the “hats” on top. Freeze until ready to serve. Just before serving, push a skewer into the tops of the “hats” and push in a bay leaf.

Cook’s Tip:

Use crumpled paper towels to keep the shells upright.

Makes 8 servings.

Source: Healthy Mediterranean Cookbook