Keeps: 2 days in the fridge
Freeze: 3 months
Per serving: 65 cals, 17 g carbs
Simple but refreshing, and particularly striking made with blood oranges if in season. For a special meal, serve it with Pomegranate Granita and Featherlight Lemon Kichlach.
6-8 medium oranges
1 tsp orange blossom or rose water
1 tsp ground cinnamon
tiny sprigs or leaves of fresh mint, lemon-scented geranium, or lemon verbena
Cut a thin slice off the top and bottom of the oranges (this makes them easier to peel) then cut off the peel and pith. Remove any remaining pith with a small sharp knife.
Cut each orange into 6-8 slices and arrange on a serving platter then sprinkle with the orange blossom or rose water.
If not serving immediately, cover tightly with clingfilm and leave for up to 3 hours at room temperature, or up to 24 in the fridge.
Just before serving, dust with cinnamon and decorate with the sprigs of mint, geranium or lemon verbena.
This recipe is extracted from the book ‘To Life! Healthy Jewish Food’ by Judi Rose and Dr Jackie Rose.