WHAT YOU DO
Step 1. Cut the top quarter off four of the oranges. Using a knife, cut out the filling and then strain to collect the juice.
Step 2. Discard the pulp, but put the orange shells in the freezer to harden.
Step 3. With the remaining two oranges, zest them and use a knife to neatly trim away all the peel, then cut into nice segments. Set aside and chill.
Step 4. Mix the squeezed juice from the four oranges with the sugar and Cointreau. Freeze this in ice cube trays.
Step 5. Just before serving, blitz the orange ice cubes with the segments and the egg white, then spoon back into the oranges and freeze until ready to serve with the lids back on.
Photography by Dean Carroll
