2/3 cups sugar Juice of 1 lemon 1 cup water 14 oranges, about 3 cups juice 8 fresh bay or citrus leaves for garnish
Put sugar in a heavy saucepan with half of the lemon juice and the water. Cook over low heat until sugar has dissolved. Bring to a boil for 2 to 3 minutes until syrup is clear. Slice off the tops of 8 oranges to make "hats." Scoop out the flesh and reserve. Freeze the empty orange shells and hats. Grate the rinds of the remaining oranges and add to the syrup. Squeeze the juice from the oranges and stir into the syrup. Add remaining lemon juice and taste (add more lemon juice or sugar if desired). Pour the mixture into a shallow dish and freeze for 3 hours. Spoon mixture into a bowl and whisk thoroughly to break up ice crystals; return to freezer for another 3 to 4 hours until firm but not solid. Pack the mixture into hollowed frozen shells, mounding it up over the rim; place hat on top. Return to freezer until ready to serve. At that time make a small hole in the hat and place a leaf in the hole to garnish.
