Prep time 45 mins Makes 1 bot­tle

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½ 10 ranges 375g caster sugar 450ml water

Rinse the or­anges in warm water and, if they’re store-bought, rub them firmly to re­move the wax layer. Then dry and use a potato peeler or a sharp veg­etable knife to peel the rinds in long strips that can be rolled up. Peel as lit­tle of the pith as pos­si­ble; you only want the rinds. Cook the rind in boil­ing water for about 15 mins to soften them, then drain. Roll each length of rind up into a ball and hen string them onto a cot­ton thread us­ing a nee­dle, as if you were string­ing beads. Mix the sugar and water in a saucepan along with juice of 1 orange and bring to the boil, stir­ring con­tin­u­ally un­til the sugar has dis­solved. Re­duce the heat to a sim­mer and add the string of orange roses in place while they sim­mer for about 45 min­utes. Al­low to cool and then un­string the or­age roses. pack then into a ster­ilised glass jar, pour over the syrup and al­low to cool. Store in the fridge.

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