Frosty Orange Cooler Or Punch Food

ORANGEAD/SUNRISE COOLER/SPARKLING WINE PUNCH

Steps:

• Orangead.
• In a large chilled pitcher, combine the orange and apple juice then add the soda.
• Fill glasses with ice and garnish with orange slices.
• Sunrise Cooler.
• Puree frozen strawberries in the blender.
• Mix the pureed strawberries with the orange juice and pour into bowl.
• Freeze until just firm.
• (slushy).
• When ready to serve add sparkling water to the slightly frozen strawberry and orange juice mixture and pour over the ice cubes.
• Garnish glasses with orange slices and whole strawberries.
• Sparkling Wine Punch.
• In a chilled punch bowl combine the punch, water, and pineapple, orange and lemon juices.
• Blend Well.
• Gently stir in the wine.
• Add ice, strawberries and fruit slices.
• Enjoy.

ORANGE-CREAMSICLE COOLER

Steps:

• In blender, in batches if necessary, process orange sherbet, orange juice and sugar until smooth.
• Divide among tall glasses.
• Top each with 1 scoop vanilla ice cream; garnish with orange slices, if desired.

CRANBERRY-ORANGE HOLIDAY PUNCH

Steps:

• For the Bundt ice ring: Pour 1 inch of water into the bottom of a 12-cup Bundt pan. Add a quarter of the cranberries, 5 thyme sprigs and 2 bay leaves and evenly spread the ingredients around the Bundt pan--this will be the top of the ice cube. Place in the freezer to set for at least 4 hours.
• For the next layer, add enough water to fill halfway up the Bundt pan, then add the same quantity of ingredients as the first layer. Place in freezer for at least 4 more hours. Continue to make 2 more layers and freeze in the same manner, freezing each layer at least 4 hours before adding on the next. The final layer should freeze 8 hours or up to overnight before being used.
• Turn the Bundt pan onto a baking sheet and hold under running hot water until the Bundt ice ring releases onto the baking sheet, 5 to 10 seconds. Add to a punch bowl when ready to serve.
• For the spiced-thyme simple syrup: Combine the sugar with 2 cups water in a saucepan. Bring to a boil and cook until the sugar is dissolved. Remove from the heat and add the allspice, cloves, thyme and cinnamon sticks. Let steep while it comes to room temperature, 1 hour. Strain and refrigerate until ready to use.
• For the punch: Stir together the cranberry juice, vodka and 2 cups spiced-thyme simple syrup (save the remainder for another use). Pour over the Bundt ice ring in the punch bowl and top with prosecco and cranberries for garnish. Serve immediately.

ORANGE COOLER

Steps:

• In a stainless steel or enameled saucepan, combine orange rind, sugar and water. Bring to a boil, stirring until the sugar is dissolved. Simmer for 5 minutes. Let the syrup cool and strain into a large bowl. Stir in bourbon, orange juice and lemon juice. Chill until cold. Transfer to a punch bowl set in a hollowed-out block of ice. Stir in champagne. Garnish the punch with cherries and orange slices.

FROSTY CITRUS PUNCH

Steps:

• Mix limeade concentrate and water in large pitcher. Just before serving, stir in soda pop. Pour into punch bowl. Float scoops of sherbet on top.

ORANGE COOLER

Steps:

• In a half-gallon pitcher, combine orange juice concentrate, lemon juice and sugar. Stir in enough water to make 1/2 gallon.

MANGO ORANGE COOLER

Steps:

• Peel the mangoes and cut as much of the flesh off as you can.
• Add orange juice and ice and puree in food processor or blender until smooth.
• Add lime juice to taste.
• Pour into a pitcher over the ice cubes and let the foam settle a few moments, then thin with the sparkling water.
• Serve with a sprig of mint and/or a lime wedge. Enjoy!