Directions

1. Cut the top quarter off of 6 oranges; set aside. Trim the bottoms so they stand upright. With a small knife and spoon, scrape pulp into a bowl; place the shells in freezer. Into 4 cup measuring cup, squeeze juice from pulp.
2. From 5 more oranges, grate 1 tablespoon peel and squeeze enough juice to make 3 cups in all. Stir in sugar and a pinch of salt to dissolve; pour into a square metal baking pan.
3. Freeze for 5 hours, scraping frozen bits with a fork every hour. To serve, scoop into frozen shells and replace tops.