A few major Israeli fasts traditionally come to an end starting tomorrow. And a lovely countryside weekend brought memories of the soon-to-come fruit and berry season. So I decided to share a refreshing ice cream recipe using what’s already in season — oranges. And a few photos to set the summer mood.
- 150 g of sugar
- freshly squeezed juice of 8 sweet oranges
- juice of 1 lemon
Pour 250 ml of water into a small saucepan, add the sugar, and bring to a boil while stirring. Let it simmer for about 10–12 minutes, stirring occasionally. Once done, allow the syrup to cool completely.
Mix the cooled syrup with the lemon and orange juice. Pour into a container and place in the freezer. For the first 2 hours, stir the mixture with a fork every 15 minutes to keep the texture smooth. Then let it fully freeze.
You can try the same method with fresh mandarin juice — I’m sure it will be delicious.
Pour 250 ml of water into a small saucepan, add the sugar, and bring to a boil while stirring. Let it simmer for about 10–12 minutes, stirring occasionally. Once done, allow the syrup to cool completely.
Mix the cooled syrup with the lemon and orange juice. Pour into a container and place in the freezer. For the first 2 hours, stir the mixture with a fork every 15 minutes to keep the texture smooth. Then let it fully freeze.
You can try the same method with fresh mandarin juice — I’m sure it will be delicious.
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