Cooking in the Refrigerator,
Chilled or Frozen, Honey Based Foods

Orange juice and Honey are the two major ones and the minor one is ordinary garden mint. The mint is usually used as a garnish, but I have found that it can be incorporated into the juice using a liquidiser and this gives a boost to the flavour. Mint leaves can still be used as a garnish anyway.

The first method involves purchasing a bottle of orange juice from a supermarket... Size of bottle has more to do with your equipment than any recipe as you merely use an amount of honey that equates to 20% of the volume of the juice you will use. Simple as that! The honey that you use should be reasonably liquid in texture and strongly flavoured honeys should be left for your later experiments as a mild honey will not detract from the flavour of the fruit. The number of mint leaves is not critical, in fact varying the number gives some subtle variations to the flavour and it is worth experimenting, a rough guide would be two large mint leaves per ounce of honey used.

A dozen or so fresh oranges are our second possibility and providing the juice... They are sliced in half and the juice extracted by forcing on to a 'lemon squeezer'. Whatever quantity is produced should be measured in a jug so that the honey can be gauged at 20% of the juice volume. The half oranges that have had their juice removed can be placed in a freezer to freeze solid, then they may be used as containers in which to serve the finished sorbet.

The honey and the juice need to be mixed fairly thoroughly and this can best be achieved by first warming the honey gently in a double pan (bain marie) then mixing in an amount of juice that is about equal to the volume of honey. When this has been thoroughly mixed the rest of the juice is added and mixing continued... This second stage of mixing may be achieved in a blender or liquidiser and the mint flavouring can be added at the same time.