Orange Freeze Food
ORANGE FREEZE
Orange Freeze is a wonderful memory I have from childhood. I developed this and it tastes exactly the way "Tops" Drive-In used to serve it. I hope you enjoy it!
Provided by Bev I Am
Categories Frozen Desserts
Time 2m
Yield 2 serving(s)
Number Of Ingredients 2
Steps:
- Put sherbet in the blender.
- Cover to top with club soda.
- Blend until smooth.
DOUMAR'S ORANGE FREEZE
Steps:
- In a blender, blend all ingredients until smooth.
- For a thicker or thinner consistency, adjust soda water.
ORANGE FREEZES
Provided by Rachael Ray : Food Network
Time 10m
Yield 4 freezes
Number Of Ingredients 4
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.
ORANGE FREEZE
Make and share this Orange Freeze recipe from Food.com.
Provided by GrandmaIsCooking
Categories Shakes
Time 5m
Yield 1-2 serving(s)
Number Of Ingredients 3
Steps:
- Place one clean, dry, room temperature glass (or two smaller ones) in the freezer ahead of time and remove when ready to prepare.
- Place orange juice and orange sherbet in blender container and mix to the consistency of a milkshake.
- Pour mixture into frosted glass, and garnish with orange slice.
- Serve with straw and long-handled spoon.
- (Preparation time does not include time to frost glass in freezer).
Nutrition Facts : Calories 395.7, Fat 4.4, SaturatedFat 2.4, Sodium 93.2, Carbohydrate 85.8, Fiber 7, Sugar 68.8, Protein 3.9
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Orange Freezing™. We shall revolutionize the frozen food industry by a better understanding of aerodynamics and freezing results and use it as an advantage of the ORANGE FREEZING™ freezers portfolio. New business concepts shall be developed, tested and evaluated. ORANGE FREEZING™ freezers shall perform better through continuous improvements.
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