|Sugar cubes||3⁄4 Pound (Large Ones)|
|Navel oranges||3 Medium|
|Water||2 Cup (32 tbs)|
|Fresh lemon juice||1⁄4 Cup (4 tbs)|
|Lemon juice||3⁄4 Bunch (75 gm) (1 Small Bunch)|
Rub about 10 sugar cubes over the skins of the whole oranges to saturate them with the orange oil.
Then squeeze the oranges.
If they do not produce 1 cup of juice, use another orange.
In a 1 1/2 or 2-quart saucepan, bring the water and all of the sugar cubes to a boil over high heat, stirring until the sugar dissolves.
Timing from the moment when it begins to boil, let the mixture boil briskly, without stirring, for 5 minutes.
Immediately remove the pan from the heat and cool the syrup to room temperature.
Stir in the orange juice and lemon juice, and pour into 2 icecube trays.
Freeze for 3 to 4 hours at least, beating the ice after a half hour to break up the solid particles that will form on the bottom and sides of the tray.
Continue to beat every half hour until the ice has a fine and snowy texture.