Spiced Orangeade Recipes

ORANGE ICE TEA

Steps:

• Special equipment: a 60-ounce (7 1/2 cups) pitcher
• For the syrup: In a small saucepan, bring the orange juice and sugar to a boil over medium-high heat. Simmer, stirring occasionally, until the sugar has dissolved, about 5 minutes. Remove from the heat and cool for 20 minutes.
• For the tea: In a small saucepan, bring the water to a boil. Add the tea bags and remove the pan from the heat. Allow the tea to steep and cool to room temperature, about 20 minutes. Remove the tea bags and discard. Pour the tea and syrup into a pitcher and refrigerate until ready to serve.
• To serve: Pour the sparkling water into the pitcher and add the orange slices. Pour the tea into 4 ice-filled glasses. Garnish with fresh mint, or basil, and serve.

ORANGEADE

Steps:

• Bring 2 cups water and sugar to a boil in a small saucepan; cook at a boil for 3 minutes, stirring to dissolve sugar, and creating a simple syrup.
• Combine simple syrup, 6 cups water, orange juice, and lemon juice in a large pitcher; refrigerate until cold.

HONEY ORANGEADE

Steps:

• Fill four 12-ounce glasses with ice. Divide the Orange Honey Syrup among the glasses, then top with the seltzer. Stir to combine and garnish with orange slices.
• Stir together the orange juice, orange peel and honey in a small saucepan over medium heat until the mixture is hot and the honey has dissolved. Remove from the heat and let come to room temperature.

SPICED ORANGEADE

Steps:

• Bring sugar and 2 cups water to a boil in a small pot. Reduce heat; simmer, stirring, until sugar dissolves. Remove from heat; stir in coriander and orange zest. Cover, and let steep 2 hours. Simple syrup can be refrigerated up to 2 weeks. Strain before using.
• Combine syrup and juices in a 3-quart pitcher, and refrigerate until cold, at least 2 hours and up to 2 days. Serve over ice.

ORANGE SPICED CIDER

Steps:

• In a 3-qt. slow cooker, combine the first five ingredients. Place cloves in a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen spring to form a bag. Add bag to slow cooker. Cover and cook on low for 2-3 hours or until heated through. Before serving, discard spice bag and stir cider. If desired, serve with orange slices, apple slices and cinnamon sticks.

ORANGEADE

Steps:

• In a large pitcher, stir together juice and seltzer or club soda and garnish with orange slices. Serve in tall glasses half-filled with ice.

ORANGE SHANDY

Steps:

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

HOT SPICED ORANGE DRINK MIX

Steps:

• Mix and store in a covered container.
• Instructions for jar: To make into a drink mix 2-1/2 teaspoons and 1 cup boiling water.
• Here is a recipe to give as gifts.
• You can sew a bag or puttee mix in a canning jar.
• If you sew a bag, put the mix in a plastic bag before putting it into the cloth bag.

SPICED ORANGE CIDER MIX

Steps:

• Combine sugar, orange flavored drink mix, tea powder, cinnamon, and cloves in a large bowl. Store in a sealed container.
• To serve, mix 2 to 3 tablespoons of the mixture with a cup of hot water.

ORANGE-SPICED BRISKET

Steps:

• Place brisket in a 6-qt. slow cooker. In a small bowl, mix remaining ingredients; pour over brisket. Cook, covered, on low 7-9 hours or until tender., Transfer brisket to a platter; keep warm. Discard cinnamon stick. Skim fat from cooking juices. In a blender, cover and process cooking juices until pureed; pour into a small saucepan. Bring to a boil. Cook, uncovered, 13-15 minutes or until thickened, stirring occasionally. Cut beef diagonally across the grain into thin slices; serve with sauce.