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le cordon bleu recipe
Peel the lemon and orange skins and blanch in warm water for 10 seconds, then run under cold water.Squeeze the juice out of the lemons and oranges then add into a large pot with the rest of the ingredients.Leave under a very low heat for around 10 minutes, until the flavours blend. Enjoy hot or serve chilled over ice during the warmer months! Garnish ideas:Cinnamon stick, star anise, orange zest, slices of orange, lemon or apples, pitted cherries.
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