178 ml (6 1/4 oz) carton frozen orange juice
2/3 cup (150 g) 5 oz caster sugar (superfine granulated)
45 ml (3 level tbsp) golden syrup (substitute light corn syrup)
1 tbsp (15 ml) lemon juice
568 ml (1 pint) milk
1 1/4 cup (1/2 pint) 300 ml fresh single cream
2/3 cup (150 g) 5 oz caster sugar (superfine granulated)
45 ml (3 level tbsp) golden syrup (substitute light corn syrup)
1 tbsp (15 ml) lemon juice
568 ml (1 pint) milk
1 1/4 cup (1/2 pint) 300 ml fresh single cream
method
1. Turn out frozen, undiluted orange juice into a deep bowl.
2. When beginning to soften add the sugar, golden syrup and lemon juice. Whisk until smooth.
3. Combine with the milk and cream and pour into a deep freezer container, cover and freeze. There is no need to whisk the mixture during freezing.
4. Transfer to the refrigerator to soften 45 minutes - 1 hour before serving.
To freeze Overwrap according to type of container.
2. When beginning to soften add the sugar, golden syrup and lemon juice. Whisk until smooth.
3. Combine with the milk and cream and pour into a deep freezer container, cover and freeze. There is no need to whisk the mixture during freezing.
4. Transfer to the refrigerator to soften 45 minutes - 1 hour before serving.
To freeze Overwrap according to type of container.
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