• 3 lb. Seville oranges
• 2 lemons
• 1 sweet orange

Wash the fruit, dry and cut in half. Squeeze out the juice and strain, keeping back pulp and pips. Scrape all the white pith from the skins, using a spoon, and put pips, pulp and white pith into a bowl with 2 pt. water. Shred the peel finely with a sharp knife and put this into another bowl with