• 1 cup (250ml) fresh citron fruit juice (sour orange/nerantzi)
• 2½ cups (460g) sugar
• 1 cinnamon stick
• 1 teaspoon citron fruit zest
• ½ cup (125ml) orange blossom water (water from citron blossoms)
For Serving
• Citron fruit spoon sweet
• Toasted slivered almonds
METHOD
First, prepare the syrup:
1. In a saucepan, combine the water, citron juice, sugar, and cinnamon stick. Place it on the heat, and when it starts to boil, cook for 2 minutes. Add the citron zest and orange blossom water, stir, and remove from the heat.
2. In another saucepan, heat the vegetable oil and add the almonds. Let them brown nicely until they darken slightly and release their aroma.
3. Add the semolina and toast over medium heat, stirring constantly with a wooden spoon, until it achieves a deep golden color.
4. Lower the heat and carefully add the warm syrup, ladle by ladle, after removing the cinnamon stick, and stir for 2-3 minutes until the mixture is homogenous. Be careful, you don't want it to thicken too much.
5. Transfer the halva to a heatproof dish or a round mold with a hole in the center, after wetting and draining the mold. Let it cool and set for 3–4 hours, then unmold onto a serving platter. Serve by garnishing with slices of citron fruit spoon sweet and toasted slivered almonds.
