4 large oranges

2 egg whites

1/4 cup (60 ml) sugar

4 cups (1 litre) orange sorbet, softened

Cut the oranges in half and cut a thin slice off each bottom so they hold flat on a plate.

Squeeze the juice from the orange halves, then scoop out as much of the remaining pulp in order to be able to fill them. Keep the juice for another use, especially to prepare a Red Sangria (see recipe Red Sangria).

In a bowl, beat the egg whites until soft peaks form. Add the sugar and beat until stiff peaks form. Fold the meringue into the softened sorbet. Spoon into the hollowed-out orange halves. Freeze for at least 4 hours.

Serve frozen.

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