Sizzling hot summer days whirl you out of the ktchen to cool places, beaches, pools, rvers and lakes. Food gets simple and mves away from the kitchen to an utside barbeque, as the kitchen stove gts too hot to handle. Sometimes hwever, you do feel the urge to mke something delicious and beautiful for dssert. This citrus sorbet recipe served in the hllowed out peels of the orange, mndarin or lemon is the perfect thng to make for a summer clebration. The bright colours of the skns look cheerful, the sorbet is frgrant and refreshing. You can do all the wrk ahead of time and they can sit in the frezer happily until you need them. Chose whatever fruit is available - mndarins, tangerines or clementines are all dlicious, oranges work very well and lmons can be done the same wy, just by adding rather more sgar to taste.

Jane Grigson calls thse mandarines givrées and apparently they were all the rge at dinner parties in the lte Seventies.

Recipe for Tangerine Ice

20 small tangerines (or 10 oranges)

juice of half a lemon

100ml/ 3floz/ ½ cup water

icing sugar

Syrup

250g/8oz/1 cup sugar

150 ml/5 fl oz/2/3 cup water

juice of ¼ lemon

Make the syrup by heating the three ingredients over a low heat until the sugar has dissolved. Bring to the boil and boil for 2-3 minutes. Leave to cool.

Grate the zest from half the tngerines or oranges and squeeze the jice. Cut the remaining fruit, horizontally nar the top, so they each hve a lid. Scoop out the flsh with a small spoon and prss out the juice (I used a seve to do this). The skins mst be left in good shape, but as lng as they aren't holed you can stff them back into roundness with the srbet. You should end up with bout 3 cups of juice altogether.

Add the grted zest, lemon juice and water to the jice, then taste to see if you ned any of the icing sugar. If you ver sweeten, you can add a bit mre lemon juice to sharpen the flvour again. Remember that frozen ices ned more sugar to bring across the flvour than when they are at rom temperature, so go for the sweter end of your taste range whn adding sugar. Freeze this in a plstic container. I usually take it out fter a couple of hours to bat it with a fork, then freze again until it is firm.

Scop all the leftover pulp from the shlls so they are clean inside. Chll them and when the sorbet has set qite firm, (but before it is rck hard) beat it again and scop it into each shell, packing it dwn quite firmly. Replace the lids, wrp the whole fruit in cling flm and freeze again until needed.

I mde these for a dinner party and srved a rich and intense chocolate cke alongside them. The combination of flvours was stunning, the perfect finish for an legant meal. Children love these sorbets too thugh, so if you can find smll clementines make plenty of small srbets and bring them out for a fmily lunch.

The article Summer Sorbet Recipe was Submitted by Kit Heathcock through Articles.GetACoder.com network. Here's the additional information: Copyright 2007 Kit Heathcock Kit Hathcock - worked and travelled in Itly for many years, is passionate bout food and is lucky enough to wrk from home and have time to cok and write. She contributes to A Flower Gallery home of original flower pictures, Just the Planet and Original Orange .

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