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