Congratulations, Jelly filled Orange Skins and Orange Sorbet

Yesterday was the Flitton and Greenfield Gala and whilst waiting for the parade to arrive we stopped in The White Hart for some refreshment. I was really pleased to find out that they were listed both in The Good Food Guide 2012 and in The Good Pub Guide 2012. I think this is fantastic news and my congratulations go to Phil and Clare and the team there.

When you dine at sophisticated restaurants such as The White Hart Flitton you are often given sorbets to cleanse your pallet between meals. These are super easy to make. Although high in sugar contents, sorbets are an easy way to introduce an extra portion of fruit into your diet. They are often seen as an adult dessert but kids love them. (At least they do if the way they get eaten in this house is anything to go by.)

By increasing your consumption of fruit and veg you are reducing your risk of cardiovascular disease. We all need to eat foods rich with vitamins. Sorbets offer us the option of increasing our Vitamin C levels and antioxidants in our diet through the fruit contained within them.

This weekend I made two desserts in my quest to getting my family to eat and enjoy healthier foods and in particular more fruit. Firstly an Orange Sorbet and secondly Jelly filled Orange Skins.

The aroma of sweet oranges is said to reduce anxiety. I can’t say the consumption of these desserts calmed our house but they were consumed fully within a day of making.

Megan and I started by squeezing 5 oranges of their juice. This juice was set to one side and used for the sorbet later. The shells of the halved oranges were then scraped of the pulp and used as the pots to be filled with a standard raspberry jelly mix and raspberries. Be careful when squeezing and scraping the orange shells not to create holes in the skins. Set the pots in a dish before filling.
For the sorbet place 200g of sugar and 275ml of water in a pan and bring to a boil then simmer for 5 minutes. Remove from heat and allow to cool. Place in a freezer proof container and add orange juice squeezed from 5 oranges. Place in freezer and stir every 30 minutes until frozen. Take out of freezer about 20 minutes prior to serving.