8oz (225 g)granulated sugar
3/4 pint (15fl. Oz)water
1/2 pint (10fl. Oz)fresh orange juice
juice of one lemon
zest of two oranges
Put the sugar and water into a saucepan and stir over a gentle heat until the sugar has dissolved.
Bring to the boil and boil for about 8 minutes, or until you have a light syrup. If you are using a sugar thermometer to 115 C, 230 F. Leave until it is at room temperature and stir in the orange and lemon juice and the orange zest. Pour the mixture into the ice cream maker and freeze/churn for approx 25 minutes.
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