Oranges with citrus syrup and mint sugar recipe

  • Serves 4
  • 5 mins to prepare and 20 mins to cook
  • 310 calories / serving
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Citrus Large

Whip 150ml (¼ pint) double cream and 150g (5oz) yogurt in a bowl.

Finely grate the zest from 1 orange and stir into the cream mixture, cover and keep in the fridge.

Squeeze the juice from the zested orange, and stir in 2 tbsp Cointreau.

Remove the peel and pith from 4 oranges. Slice them thinly, put on a plate. Pour over the juice mixture and leave in the fridge for an hour or so.

Just before serving, grind together a small handful of mint leaves with 2 tbsp sugar in a pestle and mortar (reserving a few whole mint leaves).

Scatter the mint sugar over the oranges with the leaves, and serve with the cream.

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  • Ingredients

  • 150ml (¼ pint) double cream
  • 150g (5oz) yogurt
  • 5 oranges
  • 2 tbsp Cointreau
  • 2 tbsp granulated sugar
  • mint leaves
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  • Energy 1299kj 310kcal 16%
  • Fat 21g 30%
  • Saturates 13g 65%
  • Sugars 24g 27%
  • Salt 0.5g <1%

of the reference intake
Carbohydrate 23.6g Protein 4.6g Fibre 3.6g

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