Oranges And Pineapple With Orange Flower Water And Mint Recipes

PINEAPPLE ORANGE MIMOSAS

Steps:

• Divide a bottle of champagne among 4 glasses. Stir together 1/4 cup pineapple juice and 1/4 cup orange juice; pour over the champagne. Top each mimosa with 1/2 tablespoon orange liqueur. Garnish with orange and pineapple wedges.

ORANGES AND PINEAPPLE WITH ORANGE-FLOWER WATER AND MINT

Steps:

• Combine oranges and next 6 ingredients in large bowl; toss to combine. Cover and chill at least 1 hour and up to 6 hours.
• Spoon fruit and syrup into bowls. Top each with scoop of sorbet and mint sprigs and serve.
• *A flavoring extract available at liquor stores and in the liquor or specialty foods section of some supermarkets.

ORANGE PINEAPPLE DRINK

Steps:

• In a large saucepan, combine the water, juices and sugar until sugar is dissolved; add the cinnamon stick. Heat through. Serve warm or transfer to a pitcher and chill until serving. Garnish with orange slices and cinnamon sticks if desired.

ORANGES IN ORANGE FLOWER WATER

Steps:

• Peel oranges, removing white membrane completely with a knife; cut between membranes and lift out orange segments. Arrange each cut-up orange on a dessert plate so that segments resemble petals of a flower.
• Sprinkle each serving with 1/4 teaspoon of the orange water, then cover with plastic wrap and refrigerate for at least 2 hours.
• To serve, uncover, sprinkle each serving with 1/8 teaspoon cinnamon and 1 teaspoon powdered sugar. Spoon 1/4 cup yogurt into the center.

PINEAPPLE, KIWIFRUIT, AND ORANGE IN MINT SYRUP

Steps:

• Bring sugar, water, and 1 cup mint to a boil in a small saucepan, stirring until sugar is dissolved. Remove from heat and let steep, covered, 10 minutes.
• Pour syrup through a sieve into a large serving bowl, pressing on and discarding mint, and cool syrup.
• Cut peel and white pith from oranges with a sharp knife. Holding oranges over bowl of syrup to catch any juices, cut sections free from membranes, letting them fall into syrup, and squeeze membranes to extract as much juice as possible. Stir in pineapple, kiwis, and small mint leaves.

PINEAPPLE-ORANGE FRUIT SALAD

Steps:

• Pour gelatin mix over cottage cheese in a large bowl.
• Fold mandarin oranges, crushed pineapple, whipped topping, maraschino cherries, and walnuts into the cottage cheese mixture.
• Refrigerate at least 1 hour before serving.

ORANGE BLOSSOM MINT REFRESHER

Steps:

• Place water and mint in a 6-qt. slow cooker. Cover and cook on high for 6 hours or until heated through. Strain tea; discard mint., Whisk in sugar until dissolved. Cut orange crosswise in half; squeeze juice from orange. Stir in juice and orange blossom water. Transfer to a pitcher. Refrigerate until cold, 4-6 hours. Serve over ice with orange slices and additional mint if desired.