With a sharp knife, cut off the tops and bottoms of the oranges and clementines, then remove the pith and peel. Slice the fruit horizontally into thin discs and arrange in a shallow dish or 4 individual sundae dishes, along with any excess juice. Discard any pips.
Cut each pomegranate open over a bowl, so you don't lose the juices and extract its pink seeds with a teaspoon. Discard the cream-coloured membrane as this tastes bitter. Scatter the seeds over the oranges and clementines, along with any juice.
Sprinkle with oranges flower water, cover and chill in the refrigerator for at least 30 minutes before serving.
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