Concentrated orange

A very special way to prepare oranges. The oranges are allowed to evaporate for two days, allowing the flavours to intensify. The idea originates from Jonnie Boer and Maik Kuijpers and was discovered by accident. 

Creation by Jonnie Boer, Librije’s Atelier, Zwolle, the Netherlands.

Concentrated orange

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As needed:



Preparation method

  • Allow the oranges to dry for approximately two days in a heat cabinet, oven, or electric drying machine.
  • The peel will turn brown and the juice will be concentrated. The flavour of the juice is reminiscent of a classic orange sauce.
  • Cut the oranges in half horizontally.
  • Press the oranges and save the half shells.
  • Remove all the membranes from the peels so that you are left with clean half-globes.
  • Put the oranges in the freezer.

Serving suggestions

  • Process into sorbet with yoghurt.
  • In a composition with salted mascarpone, mulberries, and lime cress.


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