Orange Wheat Shandy Recipes

BASIL-ROSEMARY ORANGE SHANDY

Steps:

• Gather the ingredients.
• In a small saucepan, bring 1 cup of water to a boil. Stir in the sugar until it is completely dissolved.
• Reduce the heat and add the rosemary, basil, and orange peel. Cover and simmer for 15 minutes. Remove from the heat and allow the syrup to cool completely, keeping the pan covered. Strain out the herbs and peel.
• Combine the syrup, orange juice, and 2 cups of water in a pitcher. Stir and chill in the refrigerator for at least 2 hours. Serve the orangeade within a few days.
• In an ice-filled tall glass, pour the basil-rosemary orangeade until the glass is half full.
• Top with beer and garnish with an orange slice . Serve and enjoy.

SUPER SHANDY

Steps:

• Add the beer to a chilled glass, then add the ginger beer, orange juice and maple syrup. Stir gently to combine and garnish with an orange wheel.

ORANGE WHEAT SHANDY

Steps:

• Combine beer, orange juice, and almond extract in a pitcher. Stir; serve with sliced oranges.

ORANGE SHANDY

Steps:

• Fill 8 glasses with ice. Divide orangeade among glasses. Top off each glass with beer, and stir gently.

CRANBERRY ORANGE WHEAT SCONES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet.
• In a large bowl, stir together the whole wheat flour, wheat germ, brown sugar, baking powder, salt and nutmeg. Mix in shortening until everything looks crumbly. Stir in the cranberries and orange zest. In a separate bowl, stir together the egg, milk and orange juice. Make a well in the center of the dry ingredients and pour in the wet mixture. Stir until dough forms. Turn out onto a floured surface and knead briefly to get the dough to hold together. Roll out to 1/2 inch thickness and cut into circles with a biscuit cutter. Place scones 2 inches apart on the baking sheet.
• Bake in the preheated oven until the tops and bottoms are golden brown, 15 to 20 minutes. Serve warm.