6 lemons
2 oranges
2 oranges
for the syrup
1 1/2 cup (350 g) 12 oz caster sugar (superfine granulated)
1 tsp (5 ml) liquid glucose
1 tsp (5 ml) liquid glucose
method
1. Turn the freezer to the coldest setting 1 hour before making the water ice.
2. Make the syrup. Put the sugar in a heavy-bottomed saucepan with 250 ml (8 fl oz) water.
3. Dissolve the sugar over gentle heat, without stirring. Bring the mixture to the boil and boil gently for about 10 minutes or until the mixture registers 110°C/225°F on a sugar thermometer. Remove any scum.
4. Strain the syrup into a large bowl and stir in the liquid glucose.
5. Pare the rind very thinly from the lemons and oranges and add to the bowl of syrup. Cover and cool.
6. Squeeze the fruit and add the juice to the cold syrup mixture. Strain through a nylon sieve into a suitable container for freezing.
7. Cover the container closely and freeze until half frozen (when crystals appear around the edge of the mixture).
8. Beat the mixture thoroughly, scraping off any crystals.
9. Replace the cover and freeze until solid. Return the freezer to the normal setting.
10. Transfer the water ice to the refrigerator about 15 minutes before serving, to allow it to soften and "ripen".
11. Serve in scoops in individual dishes or glasses.
2. Make the syrup. Put the sugar in a heavy-bottomed saucepan with 250 ml (8 fl oz) water.
3. Dissolve the sugar over gentle heat, without stirring. Bring the mixture to the boil and boil gently for about 10 minutes or until the mixture registers 110°C/225°F on a sugar thermometer. Remove any scum.
4. Strain the syrup into a large bowl and stir in the liquid glucose.
5. Pare the rind very thinly from the lemons and oranges and add to the bowl of syrup. Cover and cool.
6. Squeeze the fruit and add the juice to the cold syrup mixture. Strain through a nylon sieve into a suitable container for freezing.
7. Cover the container closely and freeze until half frozen (when crystals appear around the edge of the mixture).
8. Beat the mixture thoroughly, scraping off any crystals.
9. Replace the cover and freeze until solid. Return the freezer to the normal setting.
10. Transfer the water ice to the refrigerator about 15 minutes before serving, to allow it to soften and "ripen".
11. Serve in scoops in individual dishes or glasses.
serving amount
serves 6
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