Orange salad with dates and pomegranate seeds

Ingredients for 2 servings:

• 3 oranges, one of which is organic
• 1 lemon(s), organic, a piece of peel
• 4 dates, dried, soft
• 2 tbsp pomegranate seeds
• 1 tsp brown cane sugar
• 3 tbsp orange juice
• 1 tbsp orange blossom water
• some mint leaves

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

refreshing, low-calorie dessert

Wash the organic lemon and organic orange thoroughly in hot water, dry, and cut off a large piece of peel (approx. 5 x 2 cm) from each, retaining as little white pith as possible. Bring the peel to a boil in a small saucepan with the sugar and orange juice, then simmer over very low heat for about 10 minutes. Add a little more juice, if desired. Peel all of the oranges, removing the white pith. Slice the flesh. Cut the dates into rings or wedges. Cut the mint leaves into strips or finely tear them. Let the orange-sugar syrup cool, remove the peel, and season with orange blossom water. Arrange the oranges in portions, sprinkle with dates, pomegranate seeds, and mint, drizzle with the syrup, and let it simmer briefly.