4ozs Icing Sugar
Squeeze the oranges and lemon to make just over 1 pint of juice. Stir in the icing sugar and whisk until it dissolves. Transfer to an ice-cream maker and freeze, or pour into a freezer tray. Freeze to a slush, then transfer to a bowl and whisk well, or whiz in a food processor so that the sorbet becomes very light and fine grained. Return to the tray and freeze until firm. Transfer the sorbet to the fridge about 30 minutes or so before eating, to let it soften.
Steph asked before she headed off for warmer climes if i had a recipe for Chicken stock. I do and reproduce it here today. I hope it is to her and your liking.
Bones from a cooked chicken carcass including skin
1 carrot, peeled and roughly chopped
1 medium sized onion, peeled and roughly chopped
1 stick of celery, roughly chopped
6 black peppercorns
1 teaspoon salt.
1 dried bay leaf
1 sprig fresh thyme
Put all the ingredients into a large pan and cover with water. Bring to the boil and skim off any scum that has formed. Cover and simmer very gently for 2-3 hours.Strain the stock into a large bowl, allow to cool and chill overnight.Skim off any fat that has formed on the surface. Use within 3 days or freeze.
To freeze, reduce the stock by half by boiling vigorously. Cool. Pour into ice-cube trays and freeze. When frozen put the cubes into a bag, label it, and when you want to use one, just put in a jug and add boiling water to dissolve the cube.