Italian Water Ice Orange Food

ITALIAN ICE

Steps:

• Blend the fruit, sugar, honey and lemon juice with 2 cups ice in a food processor or blender until chunky. Add another 1 cup ice and blend until completely smooth.
• Pour the mixture into a shallow baking dish and freeze 30 minutes. Scrape the ice with a fork until slushy, then freeze until firm, about 2 more hours. Scoop into paper cups.

MELT IN YOUR MOUTH ITALIAN ICED ORANGE COOKIES

Steps:

• Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
• In the bowl of an electric mixer, cream together the butter and sugar for 1 minutes until well combined. Turn mixer to medium-low speed and add in egg (make sure it's at room temp -- you can do this by running the egg under warm water for 1 min); beating until well combined, smooth and creamy into the butter and sugar. Next beat in the orange juice, zest and almond extract for about 30 more seconds.
• In a medium bowl, whisk together the flour, baking powder and salt. Add to the wet ingredients and mix together on medium speed until combined.
• Drop about one heaping tablespoon full of dough onto prepared baking sheet, about 2 inches apart. You should end up with 14-16 cookies. Bake for 10-13 minutes until just barely golden brown on the edges.
• Remove and allow to cool on baking sheet for a few minutes before transferring to a wire rack to finish cooling completely. Repeat with remaining dough.
• To make the icing: Once cookies have cooled, make the icing: add the powdered sugar, orange juice, zest, melted butter and softened cream cheese to a bowl. A drop of almond extract is also delicious in the icing, but please only do one drop if you'd like. Dip the top of the cookies in the icing then place back on the wire rack to allow icing to harden. Garnish with a little extra orange zest to make them pretty. Makes about 14-16 cookies.

REFRESHING ORANGE ICE

Steps:

• In a saucepan, bring 1 cup water and sugar to a boil, stirring frequently. Boil for 1 minute or until sugar is dissolved. Remove from the heat; stir in orange juice concentrate, lemon juice and remaining water. Transfer to a freezer-proof bowl. Cover and freeze until firm., Remove from the freezer. Beat until blended. Beat in cream. Cover and return to freezer. Remove from the freezer 20 minutes before serving.

LIME ITALIAN ICE

Steps:

• Fill a large bowl with ice water. Place another bowl inside so it's surrounded on all sides by the ice water. In a medium saucepan, bring water and sugar to a boil. When sugar has dissolved, remove from heat and add lime juice. Pour into bowl sitting in the ice bath to cool lime mixture, about 15 minutes. Pour mixture into a 10 by 12-inch baking dish that's sitting on a sheet tray and put in the freezer. After 1 1/2 hours, remove from freezer and scrape the ice with a fork, being sure to mix the softer center with the more frozen outer edges. Put back into the freezer for another 1 1/2 hours. Before serving, scrape again using the fork.

ITALIAN WATER ICE - ORANGE

Steps:

• Boil water and sugar together for 5 minutes.
• Cool.
• Stir in juice and peel.
• Pour into shallow bowl and put in freezer.
• As it starts to freeze, keep stirring the outside crystals into the center and mix in peel.
• Do about every half hour -MUST DO!.
• When real slushy, stop and freeze overnight.
• To serve, you must scrape very thin layers of the slush off the top.
• I use a big spoon with sharp edges moving it sideways.

RASPBERRY ORANGE ITALIAN ICE

Steps:

• Place a 9-by-13-inch pan in the freezer.
• Add the raspberries, orange juice and sugar to a blender and blend until smooth. Using a sieve, strain the mixture into a bowl and discard the seeds. Return the fruit puree to the blender, add the ice and blend until smooth again. Pour into the chilled pan and transfer to the freezer.
• After 20 minutes, scrape the pan with a fork to create a slushy consistency. Return to the freezer for an additional 20 minutes. Scoop and serve with a few raspberries.

STRAWBERRY ITALIAN ICE - SUGAR FREE

Steps:

• Slightly thaw the strawberries by placing them in a large bowl at room temperature while the other components are prepared, about 20 minutes.
• Remove wide strips of zest from the orange and lemon with a vegetable peeler and scrape off any bitter white pith. Combine the Splenda with 1/2 cup water in a small saucepan and add the citrus zests and juices. Bring the mixture to a boil, reduce the heat, and simmer for 5 minutes. Allow the syrup to cool a bit, and then strain the mixture, discarding the peels.
• Transfer the strawberries to a food processor or blender, add 1/2 cup of the citrus syrup, and pulse until a nearly smooth, frosty puree is formed, adding more syrup to blend, if necessary. Transfer the semi frozen puree to a bowl and freeze 2-3 hours, until firm.
• To serve, let stand at room temperature 15-20 minutes to soften slightly, scrape across the italian ice with a large spoon, and place into serving dishes.

ITALIAN WATER ICE - GRAPE

Steps:

• Boil water and sugar together for 5 minutes.
• Cool.
• Stir in juice and peel.
• Pour into shallow bowl and put in freezer.
• As it starts to freeze, keep stirring the outside crystals into the center and mix in peel.
• Do about every half hour -MUST DO!.
• When real slushy, stop and freeze overnight.
• To serve, you must scrape very thin layers of the slush off the top.
• I use a big spoon with sharp edges moving it sideways.

ITALIAN ICE

Steps:

• In a saucepan, dissolve sugar in water.
• Add fruit juice, strawberries, or chocolate.
• If adding fruit juice, let stand 5 minutes, then strain out rind.
• Pour mixture into freezing tray & freeze, stirring frequently until mixture is thick & mushy.
• Serve in chilled champagne glasses with appropriate garnish.