Orangeade

Leave the oranges to purge overnight in a mixture of water and salt. This step prepares the peels for the next step. Keep the oranges completely submerged and let them sit for the indicated time, so they're ready to be dried and cut.

The next day, drain the oranges and dry them thoroughly. Remove any residual water from the surface before proceeding, so that the peels can be processed without excess moisture. the mixture the final consistency remains dense and easily moldable.

Pour the orange honey and sugar into a tall saucepan and heat them. over medium heat. Mix until the two ingredients have dissolved and the mixture It will be smooth; stop before it reaches boiling point, as indicated in the recipe.

Finely chop the dried orange peels. Cut the peels into small, even pieces so they can be distributed evenly. into the mixture sweet and contribute to a uniform consistency in the rosettes.

Pour the finely chopped peels into the pan with the melted honey and sugar. Cook for about fifteen minutes, keeping the mixture Keep an eye on the mixture and stir to ensure even cooking. Consider the process complete when the mixture appears glossy.

Grease a clean wooden table with olive oil and prepare the surface for shaping. Spread the oil in a thin, even layer, like this: the mixture cooked can be worked without sticking and the rosettes will maintain a regular surface.

Pour the mixture Bake on a previously oiled wooden table. Work it and shape it into rosettes while it's still malleable; proceed quickly, keeping the shapes as similar in size as possible and making sure the surface remains shiny.

Let the rosettes cool completely on the work surface. Once they are cold and have retained their shape, gently transfer them to a paper baking cups paper. Serve as a dessert, allowing the consistency to firm up before eating.