Orange overload?

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over supply of oranges?Anyone else have an orange tree that is overloaded with oranges? I do! And it isn’t just me – our Aussie orange farmers are battling with an oversupply of oranges too…..

Aussie Farmers Direct explains; “The high Australian dollar and a bumper season, teamed with cheaper fruit from Chile and South Africa competing in the global export market, has led to Australian oranges that otherwise would have been exported being left on trees as farmers grapple to come to terms with financial ruin.”

“To make things even worse it has been a great season for growing oranges in Australia, so they are sweet and juicy!”

Even if you don’t have an orange tree of your own – while they are in season grab a BIG bag of Australian grown oranges (or 100% AUSTRALIAN grown orange juice) and help support our local farmers.

Once you’ve eaten your share of these vitamin C bliss bombs and drunk litres of freshly squeezed OJ…..it is time to investigate WHAT ELSE CAN I DO WITH ORANGES?

Here is my fresh Orange Gelato recipe – enjoy it as a stand alone dessert or served along side a steaming hot chocolate pudding – YUMMMMM!

Orange Gelato

Makes approx 1.2 litres

4-5 fresh aussie or home grown oranges
2 cups sugar
2 cups water
300ml thickened cream

1. Into a medium sized saucepan add; the sugar, water, zest and juice of all the oranges. HINT: zest them BEFORE you juice them!

2. Put the saucepan over a low heat and stir until the sugar dissolves. Once the sugar has dissolved (tap wooden spoon on the bottom, if it is gritty sugar hasn’t dissolved yet) – cook for another 2 minutes, but don’t let the mixture boil.

3. Allow the mixture to cool (pop the whole saucepan in the fridge if you are impatient).

4. Once cool, strain the liquid through a sieve to remove the zest and slowly whisk in the cream.

5. Pour into an ice cream machine and churn for 35 minutes (or according to manufacturer’s instructions).  NOTE: my machine won’t take all the liquid at once, so I need to split it into 2 batches.

6.  Once churned and silky, spoon into a freezer friendly plastic tub to completely set. It will be fine to eat after just a couple of hours in the freezer, but it will be set harder if left overnight.

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