Best Burnt Orange Highball Recipes

BURNT ORANGES WITH ROSEMARY

Burnt Oranges With Rosemary image

The charred, sugary rosemary is both rough and refined, making these oranges a gratifying end to a grilled meal.

Provided by Oliver Schwaner-Albright

Categories easy, quick, dessert

Time 4m

Yield 4 servings

Number Of Ingredients 4

Ingredients

4 oranges, halved, peeled, pith removed
2 tablespoons fresh rosemary
1/2 cup sugar
1 cup plain thick Greek yogurt

Steps:

Place oranges cut-side up on a plate and sprinkle rosemary on top, pressing it into oranges so it adheres. Sprinkle with 1/4 cup sugar.
On a grill or stovetop, put a 12-inch cast iron skillet over medium heat until a drop of water sizzles on surface. Spread remaining 1/4 cup sugar in skillet and when it starts to caramelize place oranges, cut-side down, on sugar. Let cook for 3 to 4 minutes, not moving oranges, so cut side burns nicely and oranges soften.
To serve, place 2 orange halves in bowl with 1/4 cup Greek yogurt, and drizzle with burnt sugar juices from skillet.

Nutrition Facts : @context http, Calories 222, UnsaturatedFat 0 grams, Carbohydrate 43 grams, Fat 4 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 34 milligrams, Sugar 40 grams

BURNT-ORANGE HIGHBALL

Burnt-Orange Highball image

This tangy cocktail is a perfect spring refreshment that's not just for happy hour -- it also makes an excellent brunch beverage. It features the natural sweetener Truvia, which provided the recipe.Also try:Raspberry-Lime Gin and Tonic, Watermelon-Ginger Sipper

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Number Of Ingredients 6

Ingredients

Ice cubes
1/2 teaspoon Truvia natural sweetener
6 tablespoons vodka
2 1/2 teaspoons orange liqueur, such as Triple Sec
1/2 cup freshly squeezed orange juice (from about 2 oranges)
1 (2-inch) piece orange zest

Steps:

Fill a cocktail shaker with ice. Add Truvia, vodka, orange liqueur, and orange juice; shake to combine.
Hold a lit match over an empty highball glass and squeeze the zest, skin side down, over the match. The oil from the zest should ignite and fall into glass. Wrap zest around a skewer or a toothpick; set aside.
Fill glass with ice, strain cocktail into glass. Garnish with skewered zest.