- 3 cups water
- 1 cup sugar
- 12 oz frozen orange juice thawed
- 2 Tbs lemon juice
- ½ cup half and half
- In a saucepan bring 1 cup water and sugar to a boil stirring frequently.
- Boil for 1 minute or until the sugar is completely dissolved.
- Remove from heat then stir in the thawed orange juice concentrate, lemon juice and remaining 2 cups water.
- Transfer to a freezer-safe bowl mixing.
- Cover and freeze until semi-frozen but still a mixable consistency.
- Remove from freezer then using an electric mixer beat until blended, then add in the cream and beat until combined.
- Cover and return to the freezer until solid.Remove about 12-15 minutes before scooping out of the bowl.
- Remove about 12-15 minutes before scooping out of the bowl.
- 3/4 cup thawed unsweetened apple juice concentrate
- 1- tablespoons lemon juice
- 2 pints fresh strawberries hulled and halved
- Fresh mint optional
- In a blender, combine the apple juice concentrate, lemon juice and strawberries; cover and process until blended. Pour into an ungreased 8-in. square dish. Cover and freeze for 1-1/2 to 2 hours or until partially set.
- Spoon into a large bowl; beat on medium speed for 1-1/2 minutes. Return to dish; freeze for 2-3 hours or until firm.
- Remove from the freezer 10 minutes before serving. Garnish with mint if desired.
Makes good popsicles, too.
Easy snow ice-cream recipe
This special winter recipe is so easy that you could and should let your children do the mixing. You could make it a new family tradition to make snow ice-cream the first time it snows!
- 2 cups milk
- 1 cup sugar
- 1 Tablespoon vanilla essence
- 10 cups snow
- Mix milk, vanilla essence and sugar in a bowl and stir until the sugar is dissolved.
- Scoop about 10 cups of snow into a large bowl.
- Pour the milk mixture over the snow and stir well.
- Serve immediately or freeze in a suitable container.
- 1-1/4 cups heavy cream
- 1/2 cup sweetened condensed milk
- 1/2 cup orange concentrate thawed
- In a blender add cream, sweetened condensed milk and orange concentrate and mix to combine.
- Divide among six 3-ounce cups and place wooden craft stick in the middle of each cup.
- Freeze at least 8 hours, putting wooden sticks upright as needed.
To remove pops, run hot water over the outside of the plastic cup for a moment or two. To secure stick in upright center position, wrap 4 rubber bands around the cup on each side of the stick. How kids can help: Depending on the age of the kids, they can make these on their own. Ready In: 5 minutes plus 8 hours freezing time
1-2-3 Raspberry Sherbet
Servings: 1 qt
- 4 cup fresh raspberries see * Note
- 2 cup sugar
- 2 cup buttermilk
- Raspberries for garnish
- Fresh mint sprigs for garnish
- * Note; Two (14-ounce) packages frozen raspberries, thawed, may be substituted for fresh raspberries.
- Stir together raspberries and sugar in a bowl; let stand 30 minutes.
- Process raspberry mixture in a food processor or blender until smooth, stopping to scrape down sides. Pour through a fine wire-mesh strainer into a 9-inch square pan, discarding solids; stir in buttermilk. Cover and freeze 8 hours.
- Break frozen mixture into chunks, and place in bowl; beat at medium speed with an electric mixer until smooth. Return to pan; cover and freeze 3 hours or until firm. Garnish, if desired.
- 4 cups sugar
- Juice of 1 lemon
- 3 pints water
- 2 quarts cranberries
- After looking over the berries carefully, cover them with hot water, and cook until tender; then strain through a colander or sieve sufficiently fine to exclude the seeds.
- Add the sugar, and cook until dissolved, then add the lemon juice, and turn into a freezer.
- This sherbet should not be allowed to stand in the freezer any length of time
this recipe is from newspaper clipping dated June 10, 1933. A light and fruity sherbet made with orange, lemon, and pineapple juices.
- 1 cup lemon juice
- 1 1/2 cups sugar
- 1 cup orange juice
- 1 cup milk
- 1/2 cup pineapple juice
- In a large pitcher, mix together the lemon juice and sugar. Stir in the orange juice, milk, and pineapple juice. Pour into a plastic container, and freeze until stiff.
Mandarin Orange Sorbet
Servings: 5 cups
- 5 11 oz cans mandarin oranges in light syrup
- 1 C superfine sugar
- 3 T fresh lemon juice
- Drain the oranges and reserve 2 C of the juice. Puree the fruit in a food processor. Add the liquid, sugar and lemon juice.
- Pour mixture into the bowl of the machine and freeze.