Iced oranges have long been a favorite on the beaches of France. I can't imagine anything more refreshing than cold orange in the heat of the summer. Although not sugar free, this recipe is fat free! Beware: this does take time for the freezing process so plan ahead.
2/3 c. granulated sugar juice of 1 lemon 14 medium oranges 8 fresh bay leaves, for decoration
Put the sugar in a heavy-based saucepan. Add half the lemon juice, then add 1/2 c. water. Cook over low heat until the sugar has dissolved. Bring to a boil and boil for 2-3 minutes until the syrup is clear.
Slice the tops off 8 of the oranges to make "hats." Scoop out the flesh of the oranges and set aside. Freeze the empty orange shells and "hats" until needed.
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 be 3 cups. Squeeze another orange or add purchased orange juice, if necessary.
Stir the orange juice and remaining lemon juice, with 6 T water into syrup. Taste, adding more lemon juice or sugar, if desired. Pour the mixture into a shallow freezer container and freeze for 3 hours.
Turn the orange sorbet mixture into a bowl and whisk thoroughly to break up the ice crystals. Freeze for 4 hours more, until firm, but not solid.
Pack the mixture unto the hollowed-out orange shells, mounding it up, and set the "hats" on top. Freeze the sorbet shells until ready to serve.
If desired, just before serving, push a skewer into the tops of the "hats" to make a hole and push in a bay leaf, to decorate.