|Caster sugar||2 Ounce (50 Gram)|
|Water||1⁄4 Pint (150 Milliliter)|
|Lemon juice||1 Teaspoon|
|Egg white||1 , whisked|
|Shredded orange rind||2 Tablespoon (To Decorate)|
Place the sugar and water in a pan and heat gently, stirring until dissolved.
Bring to the boil, simmer for 10 minutes, then leave to cool.
Cut off the tops of the oranges.
Using a sharp knife, remove as much flesh from the insides as possible.
Reserve the orange shells.
Add the flesh to the syrup with the lemon juice, then sieve into a rigid freezer proof container.
Cover, seal and freeze for about 2 hours, until mushy.
Whisk the egg white into the orange mixture.
Spoon into the orange shells and place them in a freezerproof container; freeze until firm.
Transfer to the refrigerator 1 hour before serving to soften.
Decorate with shredded orange rind to serve.