Instructions

1. Wash the oranges or lemons under cool running water. Scrub the outside of the peels with a produce brush or a soft-bristled toothbrush to remove dirt and debris.

2. Cut off the stem end of the fruit, and score the fruit into quarters with a knife, similar to the look of a basketball. Pull the peel away from the fruit, and discard it.

3. Separate the oranges or lemons into segments. The fruits are naturally divided so gently separate them along the lines. Remove the seeds and membrane from the citrus.

4. Dissolve 1-3/4 cup sugar into 4 cups warm water in a bowl. Stir the water until the sugar dissolves, and place the syrup into the refrigerator to cool.

5. Pack the oranges or lemons into a pint- or quart-size containers. When using wide-top freezing containers, leave 1/2 inch of head space between the packed citrus and the lid for a pint. Leave 1 inch of head space for a quart. If you pack the citrus into a container with a narrow top opening, leave 3/4 inch for a pint and 1 1/2 inches for a quart.

6. Pour the syrup into the freezer containers until it covers the citrus completely, and place a piece of crumbled wax paper on top to keep the fruit submerged.

7. Seal the containers tightly. Place the citrus into the freezer.