Arabian Orange Ice Recipes

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REFRESHING ORANGE ICE



Refreshing Orange Ice image

This sherbet has been part of my family's Thanksgiving tradition for three generations. We eat it along with the rest of the meal...the tangy, creamy flavor complements the turkey and all the trimmings.-Carol Lydon, Philadelphia, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 10-12 servings.

Number Of Ingredients 5

3 cups water, divided
1 cup sugar
1 can (12 ounces) frozen orange juice concentrate, thawed
2 tablespoons lemon juice
1/2 cup half-and-half cream

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.

Nutrition Facts : Calories 124 calories, Fat 1g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 6mg sodium, Carbohydrate 28g carbohydrate (27g sugars, Fiber 0 fiber), Protein 1g protein.

CRISPY-SKINNED CHICKEN A L'ORANGE



Crispy-Skinned Chicken a l'Orange image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 5

Kosher salt and freshly ground black pepper
3 skin-on bone-in chicken breast halves
1 tablespoon vegetable oil
1/2 cup frozen orange juice concentrate
4 tablespoons honey

Steps:

  • Preheat the oven to 375 degrees F.
  • Liberally salt and pepper the chicken breast halves. Heat the oil in a large saute pan over medium-high heat and sear the chicken, skin side only, until brown and beginning to crisp, about 5 minutes.
  • Meanwhile, make the orange glaze: In a small saucepan, heat the orange juice concentrate, honey, and salt and pepper, to taste, over medium heat, and boil for 3 minutes. Remove from the heat.
  • Turn the chicken over and brush each piece with the glaze. Turn the chicken skin side up and transfer the pan to the oven. Bake until the internal temperature reaches 160 to 170 degrees F on an instant-read thermometer, brushing on more glaze halfway through, about 15 minutes in total. Let the chicken rest for 10 minutes on a cutting board. Remove the chicken breast from the bone and slice the meat on the bias. Transfer the chicken to a serving platter and serve.

ARABIAN ORANGE ICE



Arabian Orange Ice image

Before commercial ice cream was available in the Gulf countries, homemade ices were very popular in the summer heat. This is a basic recipe calling for oranges and lemons, but can easily be substituted with crushed melon, strawberries, or whatever your favorite fruit may be. From "The Arabian Delights Cookbook." Recipe time does not include freezing.

Provided by winkki

Categories     Frozen Desserts

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

1 cup sugar (more or less, depending on the sweetness of the fruit)
2 1/2 cups water
1 1/3 cups fresh orange juice
1/2 cup fresh lemon juice
1 orange, rind of, finely grated
1 lemon, rind of, finely grated

Steps:

  • Bring the sugar and the water to a boil.
  • Boil 5-10 minutes, until the sugar is completely dissolved; cool slightly and strain if necessary.
  • Add the juices and rinds, stirring to mix well, or blend in a food processor.
  • Pour liquid in glass bowl and freeze until slushy.
  • Use an electric mixer or a food processor to beat the frozen mixture until smooth.
  • Pour into a container of your choice, and return to the freezer.
  • Freeze until firm.

ITALIAN WATER ICE - ORANGE



Italian Water Ice - Orange image

I was searching for Italian Ice and I came across this... Taste great - just make sure you keep stirring it while it is freezing. Check for other flavors I've posted.

Provided by Peeeee

Categories     Frozen Desserts

Time P1DT20m

Yield 6 serving(s)

Number Of Ingredients 5

2 cups water
1 cup sugar
1 cup fresh orange juice
1 grated orange, rind of (no white part)
2 tablespoons fresh lemon juice

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.

Nutrition Facts : Calories 148.8, Fat 0.1, Sodium 2, Carbohydrate 38, Fiber 0.1, Sugar 36.9, Protein 0.3

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