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Sunday, September 4

Orange jubilee

Orange juice, freshly squeezed
8 ½ ounces
Orange zest
2 teaspoons
Milk, whole
½ cup
Sugar, confectioners’
1 tablespoon
Vanilla extract
½ teaspoon
  1. Pour 6 ½ ounces of juice into an ice-cube tray, and freeze until solid, about 2 hours. 
  2. Store the remaining juice and zest in an airtight container in the refrigerator until ready to use. 
  3. Combine the frozen juice cubes, reserved juice and zest, milk, sugar, and vanilla in a blender, and blend until smooth and slushy. 
  4. Serve immediately.
Recipe from Alton Brown.

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