Ingredients

Instructions

1. Cut peels off oranges, deep enough that there is no visible white left, then cut slices crosswise.
2. Separate the membranes into little pieces and put in bowl.
3. Add pomegranite seeds, sugar and a Tbsp (or more) of Cointreau .
4. Served chilled.
5. This is delicious with Chocolat Mousse, especially in the winter, and served alone as a light dessert.
6. It’s “Oriental-ness” also goes well with middle-eastern meals.