|Oranges||6 Large (use more if needed)|
|Castor sugar||6 Ounce|
|Double cream||8 Ounce|
Cut off the tops of 6 large oranges.
Save the tops.
With a grapefruit knife cut around the rind to loosen the pulp.
Scoop out carefully with a spoon.
Put orange cups aside.
Extract as much juice as possible from the pulp.
You will need 8 oz. In a bowl, combine 8 oz. orange juice, juice of 1/2 lemon, 5-6 oz. castor sugar and a pinch of salt.
Gradually stir in 8 oz. milk and 8 oz. double cream.
Stir until sugar is dissolved.
Pour into refrigerator tray and freeze until the outer edge is solid.
Transfer mixture to a bowl and beat with a rotary beater until it is smooth.
Fill the orange cups with mixture.
Cover each orange with a piece of foil and freeze until firm.
In the evening, remove foil, replace top of orange and serve on a plastic leaf if fresh leaves are not in season.
If your freezing compartment is not large enough for the 6 oranges, freeze the mixture in a tray instead and fill the orange when you serve.