Friday, February 22, 2008

Oranges with mint and green tea syrup

This recipe is a really easy way of producing a nice fresh-tasting dessert. It's based on one sent to me by my dad Mike, who I got back in touch with recently after a long gap. Anyway, it turned out he had also been writing down recipes and he sent me a short book full of them. His version is with rosemary and black pepper - the method is the same, but you just replace the mint and green tea with ... you guessed it, rosemary and black pepper.

My version is based on Moroccan tea, which has the same combination of green tea, mint and sugar, although in slightly different proportions. If you want to be really pedantic you can insist on using Moroccan oranges too.

4 good-sized oranges
150 g brown sugar
150 ml water
a large bunch of mint
½ a teaspoon of green tea

  1. Zest one of the oranges, peel all of them, slice as thinly as possible, and arrange in a shallow bowl.
  2. In a pan, combine the sugar, water, mint and orange zest. Heat gently until the sugar is dissolved, bring to a boil, add the tea, and remove from heat.
  3. Pour the liquid from the pan over the oranges, using a tea strainer to ensure you don't get any bits of mint, zest or tea on the oranges.

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