Orange Freeze Recipes

ORANGE FREEZE

Steps:

• Put sherbet in the blender.
• Cover to top with club soda.
• Blend until smooth.

ORANGE FREEZES

Steps:

• For each freeze, in a blender combine 3 scoops orange sherbet and 1 scoop vanilla ice cream. Add 1/4 liter lemon lime soda or lemon lime seltzer and 4 ice cubes to the blender. Set blender top in place and blend on high setting until frothy and smooth. Pour into fountain or tall glass and garnish glass rim with a round of lime and a straw. Repeat with remaining ingredients.

DOUMAR'S ORANGE FREEZE

Steps:

• In a blender, blend all ingredients until smooth.
• For a thicker or thinner consistency, adjust soda water.

RASPBERRY ORANGE FREEZE

Steps:

• Pour the orange juice into an ice cube tray and freeze for 3 hours.
• Put the frozen orange juice cubes and raspberries into the bowl of a food processor. Add the sugar and process until the mixture is the texture of snow, 45 to 60 seconds. If the mixture remains course in texture add 1 to 2 tablespoons of water. Serve immediately, or transfer to a freezer container and freeze for later.

SURE-JELL ORANGE FREEZER MARMALADE

Steps:

• Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
• Remove colored part of peel from the oranges using a vegetable peeler. Cut the peel into thin slivers, or finely chop. Peel and discard remaining white part of peel from the oranges. Finely chop the fruit, reserving any juice. Mix with the slivered peel along with the lemon juice. Measure 2-1/3 cups of the fruit mixture into large bowl. (If needed, add up to 1/2 cup water for exact measure.) Stir in sugar. Let stand 10 min., stirring occasionally.
• Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Boil and stir 1 min. Add to fruit mixture; stir 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
• Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Marmalade is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.

RACHAEL RAY'S ORANGE FREEZE

Steps:

• For each freeze, in a blender combine 3 scoops orange sherbet and 1 scoop vanilla ice cream.
• Add 1/4 liter lemon lime soda or lemon lime seltzer and 4 ice cubes to the blender.
• Set blender top in place and blend on high setting until frothy and smooth.
• Pour into fountain or tall glass and garnish glass rim with a round of lime and a straw. Repeat with remaining ingredients.