I blog information, news and recipes about gluten-free, wheat-free, dairy-free, egg-free, alcohol-free and vegan cooking. Right now I've been working on an exciting project where I avoid refined sugar and create recipes using a range of healthier alternatives.

Happy cooking!

ps. ask all guests if they have an allergy (because the recipes use some unusual combinations and they may not expect to find citrus and soya in the chocolate cake, for example).
pps.if you are cooking for someone with an allergy, please read my allergy page first.

Orange sorbet

I got the idea for this sorbet from a fantastic 1970s cookbook. The way of serving is brilliant and the recipe could easily be adapted to use with lemons, limes or pineapple by varying the amount of sugar added. I’ve allowed one half orange per person, but you could easily double up the quantities. This sorbet is best eaten on the day it is made, otherwise it has a tendency to go rock hard and desserts that need ice picks are rarely popular...

Serves 4

2 large oranges (choose the most aesthetically pleasing ones you can find)
4 tbsp icing sugar

Cut the oranges in half across the middle and carefully scoop out the flesh using a grapefruit knife. Use the tip of the knife to extract as much as possible from the sides without damaging the skin. Place all the flesh and juice with the icing sugar in a food processor and blend until smooth. Pour into a plastic tub and place in the freezer.
Check to see if the orange skins can stand by themselves as they are to be used to serve the sorbet. If not, slice a bit off the bottom to flatten it out. Place them in the freezer.
After about 3 hours, remove the orange mix and put back in the food processor. Blend again (this gets rid of a lot of ice crystals). Spoon the blended mix into the frozen orange skins and freeze again.
About ten minutes before eating, remove the oranges from the freezer and allow to defrost a little before serving.