1 Peel rinds from fruit. Squeeze fruit and strain juice.
2 Put rinds into a non-reactive saucepan with 750ml (1 1/4 pints) water and bring to boil. Remove from heat and strain into a clean pan (discard rinds). Add sugar and stir over a moderate heat until dissolved.
3 Bring up to boil and boil for 2 minutes. Remove from heat, stir in juice, cover and when cool refrigerate for 1-2 hours.
4 Freeze mixture in ice-cream making machine or pour into a bowl and freeze until it starts to freeze at the edge. Whisk and return to freezer. Repeat until sorbet is almost frozen. Transfer to lidded container and freeze.
5 To serve, remove sorbet from freezer for 20 minutes, or until slighlty softened. Serve decorated with orange wedges.
Cook time: 1 hour plus freezing
Lemons, limes and oranges 3 large of each
Caster sugar 350g (12oz)
Orange wedges to serve