Bring the rosemary, honey and water to boil and simmer for 5-10 minutes until thickened. Peel the pith from the oranges, slice into rings and remove the pips. Remove the rosemary from the syrup then pour the syrup over the oranges. Chill well. Serve scattered with toasted almonds and some fresh rosemary leaves or flowers. To make the sorbet, dissolve the sugar in the water in a pan over a gentle heat. When dissolved, increase the heat, bring to the boil and simmer to reduce and thicken the syrup. Cool and chill. Peel and remove the pips from the tangerines. Puree them in a blender with the lemon juice. Mix together the fruit puree and the stock syrup, then pass through a fine sieve. If you have an ice cream maker, pour in the sorbet and churn for 40-45 minutes until light and fluffy. Freeze until set. Alternatively, freeze in a shallow container until slushy, then remove and whisk until doubled in volume. Freeze again, and repeat twice more to make sure that any ice crystals are dispersed and the sorbet is creamy and light. Serve with the rosemary oranges.
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|Serving Size: 1 Serving (1973g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 13 (3%)|
|Amt Per Serving||% DV|
|Total Fat 1.4g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 3.2mg||0 %|
|Potassium 1821.8mg||48 %|
|Total Carbohydrate 119.7g||35 %|
|Dietary Fiber 27.2g||109 %|
|Sugars, other 92.5g|
|Protein 9.9g||14 %|
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Calories per serving: 454
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