For the poaching liquid
1 cup water
½ cup sweet orange juice
1T Inverroche Gin Amber
2 drops orange-blossom water, or to taste
½ cup sugar
For the naartjies
4 naartjies or any soft-peeling citrus
¼ cup honey
4T treacle sugar
For the coconut-lime sorbet
3 cups water
1 cup coconut milk
1½ cups sugar
½ cup lime or lemon juice
Bring the poaching-liquid ingredients to a slow boil and add the naartjies. Cover, reduce the heat to a simmer and poach the fruit for five to eight minutes. Remove the naartjies from the liquid and set them aside. Reduce the liquid by half or until it is syrupy.
Place the naartjies on a baking tray, drizzle the honey on top and dust with treacle sugar. Place the tray under a hot grill until the sugar has caramelised or, alternatively, use a blowtorch.
To make the sorbet, bring all the ingredients to a boil in a pot, then let the mixture cool completely in the fridge.
Churn the mixture in your ice-cream maker according to the manufacturer’s instructions. Serve the naartjies with scoops of the sorbet and the poaching liquid drizzled on top.
Originally published in HL August 2015