Oranges and Pineapple with Orange-Flower Water and Mint |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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The fruit juices blend with the sugar, spices, and orange-flower water to create a lovely syrup. What to drink: Orange Muscat wines (such as Essencia) would be perfect with this. Ingredients:
5 oranges, peel and white pith cut away, fruit cubed (about 2 cups) |
1/2 pineapple, peeled, cored, cut into 1-inch cubes (about 2 cups) |
1/3 cup chopped fresh mint leaves |
3 tablespoons sugar |
2 teaspoons orange-flower water |
1 cinnamon stick, broken in half |
4 whole cloves |
1 quart fruit sorbet (such as lemon, pineapple, or strawberry) |
fresh mint sprigs |
Directions:
1. Combine oranges and next 6 ingredients in large bowl; toss to combine. Cover and chill at least 1 hour and up to 6 hours.
2. Spoon fruit and syrup into bowls. Top each with scoop of sorbet and mint sprigs and serve.
3. *A flavoring extract available at liquor stores and in the liquor or specialty foods section of some supermarkets.
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