Serves 4

This sweet soup takes the place of a sorbet at Chinese banquets. It also make a refreshing dessert soup.

4 medium oranges

4 cups water

⅓ cup brown sugar

⅓ cup white sugar

1 tablespoon cornstarch

• Cut the oranges in half. Use a sharp knife to scoop out the pulp over a large bowl to catch the juice.

• In a large saucepan, add the water, sugars, and cornstarch. Bring to a boil, stirring constantly.

• Add the orange pulp and juice to the water-and-sugar mixture, stirring.

• Serve hot or cold.