Method

• 1.
  Cut oranges in half and use a spoon to remove the pulp. Place pulp in a bowl and mash to extract juice. Strain and measure out 200ml juice, topping up with extra store-bought juice if needed.
• 2.
  Place gelatine in a bowl of cold water, and set aside for 5 minutes to soften.
• 3.
  Meanwhile, place strained juice in a medium saucepan over medium-high heat, bring to the boil, then remove from the heat. Add lemon thyme and infuse for 10 minutes. Strain, return to the pan, bring to the boil, then remove from the heat.
• 4.
  Squeeze excess water from gelatine and whisk into orange mixture until dissolved. Add store-bought orange juice and sugar, and stir until sugar has dissolved. Add lemon juice to taste. Strain mixture into a jug.
• 5.
  Arrange orange halves on a tray, using foil to stabilise them, and pour in the orange juice mixture. Refrigerate overnight to set. The next day, use a hot knife to cut the oranges in half again. Scatter with extra thyme leaves to serve.