MARRAKESH ORANGES WITH ROSEWATER & CINNAMON

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.

Join the conversation

Leave a Reply

Your email address will not be published. Required fields are marked *

7 − six =