ORANGE LEMONADE
Sweet and tart, this lemonade recipe will really quench your thirst on a hot day. The blend of oranges and lemons is a delicious combination. A great summertime cocktail.
Provided by cheryl wu
Categories Other Drinks
Number Of Ingredients 7
Steps:
- 1. In a large pitcher, combine lemon juice, water, and sugar.
- 2. Blend well to dissolve sugar.
- 3. Squeeze the orange juice.
- 4. Add orange juice. Mix well and chill.
- 5. Place ice cubes, along with 1 orange and lemon slice, in each of 4 tall glasses.
- 6. Pour chilled lemonade over the over the ice and citrus slices.
ORANGE LEMONADE
This juice is a favorite at our place. I'll often double the batch and send a jar next door to my mother-in-law! I was looking for a way to sweeten lemonade without using more sugar when I came up with the recipe. -Wendy Masters, Grand Valley, Ontario
Provided by Taste of Home
Time 20m
Yield 12 servings (3 quarts).
Number Of Ingredients 7
Steps:
- In a large saucepan, combine sugar and 2-1/2 cups water; cook and stir over medium heat until sugar is dissolved. Cool slightly., Stir in citrus zest and juices. Let stand, covered, 1 hour. Strain syrup; refrigerate, covered, until cold., To serve, fill glasses or pitcher with equal amounts of fruit syrup and water. Add ice and serve.
Nutrition Facts : Calories 136 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 35g carbohydrate (33g sugars, Fiber 0 fiber), Protein 0 protein.
ORANGEADE
A refreshing change from lemonade. If you don't care for pulp in your drink, feel free to strain the juice before you add it to the water.
Provided by couldbeanyone
Categories Drinks Recipes Lemonade Recipes
Time 10m
Yield 8
Number Of Ingredients 5
Steps:
- Bring 2 cups water and sugar to a boil in a small saucepan; cook at a boil for 3 minutes, stirring to dissolve sugar, and creating a simple syrup.
- Combine simple syrup, 6 cups water, orange juice, and lemon juice in a large pitcher; refrigerate until cold.
Nutrition Facts : Calories 168.6 calories, Carbohydrate 43.2 g, Fat 0.1 g, Fiber 0.1 g, Protein 0.4 g, Sodium 7.7 mg, Sugar 41.6 g
ORANGE SPICE BLEND
Add one teaspoon or more to cake batters, quick bread batters, whipped cream etc.Lemon peel could be used in place of the orange.
Provided by Theresa Thunderbird
Categories Dessert
Time 5m
Yield 6 Tbsp
Number Of Ingredients 6
Steps:
- In a 1/2 cup conatainer with a tight-fitting lid,.
- combine all ingredients.
- Store in a cool dry place.
- Use within 6 months.
Nutrition Facts : Calories 18.8, Fat 0.7, SaturatedFat 0.4, Sodium 2.8, Carbohydrate 3.9, Fiber 2, Sugar 0.4, Protein 0.3
SPINACH, ORANGE, AND ALMOND SALAD
Steps:
- Lightly grease a 10-inch square of aluminum foil with butter or vegetable oil and set aside.
- Combine 3 tablespoons sugar and 1 tablespoon water in a small saucepan and cook over medium-high heat, swirling occasionally, until the sugar turns a golden amber color, 3 to 4 minutes. Add the almonds and stir to coat. Continue cooking until the almonds are fragrant and golden brown, about 1 minute. Transfer to the prepared aluminum foil, using a spoon to spread into a thin layer, and set aside to cool completely.
- With a thin, sharp knife, cut the peel and bitter white pith from the oranges, 1 at a time. Working over a bowl to catch the juices, cut in between the membranes to release the segments. Reserve the segments in a separate bowl. Combine 1/4 cup orange juice, the remaining 3 tablespoons sugar, the Champagne vinegar, olive oil, orange zest, 1/4 teaspoon salt, and the cayenne in a mixing bowl and whisk to blend. Transfer the dressing to a plastic container with a tight-fitting lid until you are ready to serve.
- Put the spinach in a large serving bowl, then top with the orange segments, celery, and red onions. Cover with plastic wrap and refrigerate until ready to serve.
- When ready to serve, break the caramelized almonds into bite-size pieces and scatter over the top of the salad. Drizzle the dressing over the salad and season with salt and black pepper, to taste. Toss to coat evenly and serve immediately.
- Lightly grease a 10-inch square of aluminum foil with butter or vegetable oil and set aside.
- Combine 3 tablespoons sugar and 1 tablespoon water in a small saucepan and cook over medium-high heat, swirling occasionally, until the sugar turns a golden amber color, 3 to 4 minutes. Add the almonds and stir to coat. Continue cooking until the almonds are fragrant and golden brown, about 1 minute. Transfer to the prepared aluminum foil, using a spoon to spread into a thin layer, and set aside to cool completely.
- With a thin, sharp knife, cut the peel and bitter white pith from the oranges, 1 at a time. Working over a bowl to catch the juices, cut in between the membranes to release the segments. Reserve the segments in a separate bowl. Combine 1/4 cup orange juice, the remaining 3 tablespoons sugar, the Champagne vinegar, olive oil, orange zest, 1/4 teaspoon salt, and the cayenne in a mixing bowl and whisk to blend. Transfer the dressing to a plastic container with a tight-fitting lid until you are ready to serve.
- Put the spinach in a large serving bowl, then top with the orange segments, celery, and red onions. Cover with plastic wrap and refrigerate until ready to serve.
- When ready to serve, break the caramelized almonds into bite-size pieces and scatter over the top of the salad. Drizzle the dressing over the salad and season with salt and black pepper, to taste. Toss to coat evenly and serve immediately.
HOW TO MAKE ORANGEADE
Steps:
- Mix 1 cup of water and 1 cup of sugar and heat in the microwave for about 2 1/2 minutes until the sugar is completely dissolved. You can also use a sauce pan over medium heat until the sugar has melted and a syrup is formed.
- Allow the simple syrup to cool while you squeeze the juices.
- Squeeze 1 lemon and 7-8 oranges. If you hand squeeze, run them through a strainer to get any seeds out.
- Combine the syrup, juice, about 4 cups of water and 1-2 cups of ice in a closed lid pitcher.
- Chill for at least an hour.
- Serve over ice.
Nutrition Facts : Calories 168 calories, Carbohydrate 44 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 3 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1 cup, Sodium 8 milligrams sodium, Sugar 37 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
ORANGE AID BLEND
My mother made this recipe in the summer - an easy, healthy, refreshing blend. I believe she originally got the recipe from Weight Watchers years ago. A great way to replace a milkshake, just as yummy - tastes like a creamsicle!
Provided by SReiff
Categories Smoothies
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Place all ingredients into a blender and blend until smooth.
- Serve immediately.
Nutrition Facts : Calories 207.8, Fat 2.3, SaturatedFat 1.4, Cholesterol 8.5, Sodium 32.9, Carbohydrate 45.1, Fiber 0.4, Sugar 41.9, Protein 3.1
TRIPLE CITRUS-ADE
This refreshing drink made with orange, lime, and lemon will help you keep cool on a hot summer day.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Time 10m
Number Of Ingredients 5
Steps:
- In a heatproof bowl, combine sugar with 1/2 cup hot water and stir until sugar dissolves. Add 2 cups cold water and fruit juices. (To store, refrigerate, up to 3 days.) To serve, transfer to a pitcher with ice and top with citrus slices.
ORANGE DELICIOUS
Steps:
- Pour 6 1/2 ounces of the orange juice into an ice cube tray and freeze until solid, approximately 2 hours. Store the remaining 2 ounces of juice and the zest in an airtight container in the refrigerator until ready to use.
- In the carafe of a blender combine the frozen juice cubes, reserved orange juice and zest, milk, powdered sugar and vanilla, and blend until smooth and slushy, 30 to 45 seconds. Serve immediately.
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