So easy to make and incredibly refreshing. It’s especially pretty made with blood oranges whe they’re in season. For a special meal, serve the oranges with our Pomegranate Granita and Featherlight Lemon Kichlach.
gluten free | vegan
Serves 6-8
Keeps: 2 days in the fridge
Freeze: 3 months
Per serving: 65 cals, 17 g carbs
6-8 medium oranges
1 tsp orange blossom or rose water
1 tsp ground cinnamon
tiny sprigs or leaves of fresh mint, lemon-scented geranium or lemon verbena
Cut a thin slice off the top and bottom of the oranges (this makes them easier to peel) then cut off the peel and pith. Remove any remaining pith with a small sharp knife.
Cut each orange into 6-8 slices and arrange on a serving platter then sprinkle with the orange blossom or rose water.
If not serving immediately, cover tightly with clingfilm and leave for up to 3 hours at room temperature, or up to 24 in the fridge.
Just before serving, dust with cinnamon and decorate with the sprigs of mint, geranium or lemon verbena.
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