Tangy orange sorbet

Ingredients

• 200 g sugar
• 200 ml water
• 4 large oranges
• 100 ml fresh orange juice
• Raspberries, icing sugar and mint leaves, to serve

Method

1. Boil the sugar and water for 1 minute, then leave the syrup to cool.
2. Cut lids from the oranges, remove the flesh without damaging the skins and remove the white pith from inside the shells. Chill the shells.
3. Press the orange flesh through a sieve and combine the juice with the cooled syrup and the additional orange juice.
4. Freeze in a container, stirring hourly for about 6 hours to break up the ice crystals.
5. Fill the orange shells about 1 hour before serving and refreeze. Serve with raspberries, icing sugar and mint.