Prep Time


Cook Time




Candied Orange Zest

  • 1 orange
  • 1/4 cup sugar
  • 1/4 cup water   


  • 250ml freshly brewed espresso coffee
  • 1 Tbsp sugar
  • Zest of one orange 
  • 100 ml Grand Marnier liqueur (you can replace the Grand Marnier with brandy or another liqueur, but it won’t have the orange flavor if you do.)
  • 1L Kāpiti Triple Chocolate ice cream


Candied Orange Zest  

  • Using a citrus zester, peel the zest from an orange and place in a saucepan with quarter of a cup of sugar and quarter of a cup of water.
  • Bring to the boil to dissolve the sugar and then simmer for about five minutes.
  • Cool and store the orange in the syrup. 


  • Place the espresso, sugar, orange zest and Grand Marnier in a small saucepan and heat very gently for 5 minutes, do not boil. Strain.
  • Place scoops of Kāpiti Triple Chocolate ice cream into serving glasses and pour over the hot syrup.
  • Garnish with candied orange zest if desired. Serve immediately.

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