Raspberry Orange Freeze Recipes

ORANGE FREEZES

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.

HOW TO FREEZE RASPBERRIES

Steps:

• Rinse the raspberries and let them drain for about 10 minutes.
• Then place them on a paper towel to remove excess water.
• Then neatly arrange them and place them on a baking sheet.
• Pop them into the freezer for a few hours, then transfer the frozen raspberries into freezer baggies.

ORANGE-RASPBERRY QUICK BREAD RECIPE

Steps:

• Preheat oven to 350 degrees.
• In a large bowl stir together flour, sugar, baking powder and orange zest.
• In a separate bowl, combine oil, eggs, and orange juice.
• Add to flour mixture. Stir until combined.
• Spoon batter into 2 greased 8½ x 4½ inch loaf pans. Divide jam between loaves. Gently swirl into batter using a butter knife.
• Bake for 45-55 minutes or until a wooden pick inserted in the center comes out clean.
• Remove from oven and let cool for 10 minutes before removing from baking pan.

RED RASPBERRY-ORANGE JAM

Steps:

• Inspect 7 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
• Add raspberries to a blender or food processor; blend until smooth. Pour into a large saucepan.
• Cut off orange zest and finely chop. Add to the saucepan with the raspberries. Segment oranges and remove all the white pith, seeds, and fibrous membranes. Cut orange filets into small pieces; you should have 2 cups. Combine orange pieces with lemon juice in a bowl and mix. Add orange pieces and 1/4 cup sugar to the saucepan with the raspberries.
• Stir in pectin and slowly bring to a full rolling boil. Add remaining sugar and stir to dissolve. Return to a full rolling boil on high heat and boil for exactly 1 minute, stirring constantly. Skim off any foam with a ladle or a large spoon.
• Remove from heat and ladle jam into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

RASPBERRY-LIME FREEZE

Steps:

• Put 5 1/2 cups of raspberries, the sorbet, lime zest, and lime juice into a blender. Use a spatula to push down the ingredients. Pulse a few times, then puree until very smooth. Add ice cream and puree, stopping and stirring with spatula as needed. Stir in 1 cup raspberries.
• Pour mixture into glasses. Garnish with remaining 1/2 cup raspberries and lime zest. Serve immediately.

RASPBERRY-ORANGE ICE CREAM SANDWICHES

Steps:

• Prepare batter for Brownie for Ice Cream Sandwiches; stir in orange zest. Bake and cool according to recipe directions. Cut brownie in half widthwise. In a bowl, stir sorbet and raspberries together. Spread sorbet mixture over one brownie half. Turn over remaining brownie half; place over sorbet. Cover and freeze on a baking sheet 2 hours or until firm. , Cut into bars, squares or desired shapes. Dip sides of ice cream sandwiches in chocolate curls if desired. Wrap in plastic; freeze until serving.

RACHAEL RAY'S ORANGE FREEZE

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.

FROZEN ORANGE DELIGHT

Steps:

• In a small bowl, dissolve gelatin in boiling water. Stir in pineapple juice. Refrigerate for 20-30 minutes or until slightly thickened. , Fold in whipped topping. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving.

RASPBERRY-ORANGE ZEST JAM

Steps:

• Place a few small plates in the freezer. Stir berries, sugar, lemon juice, salt, and 1/2 teaspoon zest in a large, heavy stockpot. Bring to a boil, stirring to dissolve sugar and mashing lightly with a potato masher. Skim foam from surface. Cook, stirring more frequently as jam thickens, until it has the consistency of very loose jelly, 8 to 9 minutes. Remove from heat.
• Remove a plate from freezer; drop a spoonful of jam on it. Return to freezer for 1 to 2 minutes; nudge edge of jam with a finger. It should hold its shape. If jam is too thin and spreads, return it to a boil, testing every minute, until done.
• Strain about half of the jam; discard seeds. Return strained jam to pot; stir in remaining teaspoon zest. Return to a boil. Remove from heat. Spoon hot jam into hot sterilized jars; cover immediately with sterilized lids.