Makes 1 250ml jar

Prep time 1 hr


3 orange juice and zest
70 grams sugar
3 tbsp rice flour
3tbsp water
1 tbsp olive oil


Zest and squeeze the oranges and add to a pot including the sugar and cook on low heat till the sugar melts. In a seperate bowl add the water, olive oil and rice flour and make a paste. Whisk the paste into the pot and boil on high heat whilst whisking for 5 minutes. Bottle in a sterilised jar and seal. Leave to cool and store in fridge for 2 weeks.

As shown in the image served with Meringue

Recipe By Gabriella De Gaetano for Served Issue 20
Photography by Julia Ripard

Gabriella De Gaetano

Gabriella De Gaetano

Gabriella is a self-taught home cook who enjoys eating, experimenting and learning in the kitchen. She started working as a private chef in London and has since catered for private clients, parties and events, film catering and weddings. When she's not cooking, Gabriella can be found in her workshop or searching for unique vintage pieces which she displays in STORJA STORE; a curated online lifestyle store for the conscious consumer.

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