Recipes

Slice 1/4" off the top of each orange and put aside. Scoop out pulp (use a grapefruit spoon)

and reserve for other use.

Wet outside of orange shell and roll in sugar to coat. Put on plate.

Do orange tops as well. Scoop sherbet/ice cream into shells and freeze.

Serve on a plate, garnished with fresh mint.

Tip: if ice cream recommended is not available, use vanilla ice cream and

orange sherbet, alternating filling oranges with small scoops of each.