Best Citrus Ice Recipes

CAMPARI-CITRUS ICE POPS

Steps:

• Combine 2/3 cup sugar and 2/3 cup water in a saucepan and bring to a boil. Remove from the heat and stir to dissolve the sugar; let cool. Combine the simple syrup, 3 cups fresh orange juice, 1 cup Campari and the juice of 1 lemon in a pitcher. Pour the mixture into 16 ice pop molds, add wooden sticks and freeze until firm, at least 8 hours.

STRAWBERRY CITRUS ICE

Steps:

• For sugar syrup, place sugar and water in a small saucepan; bring to a boil, stirring constantly until sugar is dissolved. Remove to a bowl; cool slightly. Refrigerate, covered, until cold., Process strawberries and juices in a blender until smooth. Add sugar syrup; pulse to blend., Pour into cylinder of ice cream maker; freeze according to manufacturer's directions. Serve immediately or store in freezer containers, allowing headspace for expansion.

CITRUS ICE RING FOR PUNCH

Steps:

• It is best if the lime is as close in size to the lemons as possible.
• Cut lemons and lime in half lengthwise; with cut side down, cut into 1/4-inch slices.
• You will need a ring mold, preferably the kind with grooves in the bottom-- I use my tupperware jello mold and it's perfect.
• With the rind edge down, stand slices up around circle-- 1 lime, 2 lemon, 1 cherry, 2 lemon, all close together.
• Repeat five more times.
• Pour in enough water to be 1/2-inch deep.
• Freeze.
• When frozen, pour in an inch more water; freeze.
• When frozen, repeat.
• Keep doing this until mold is full.
• The reason you do this in stages is to prevent the fruit from floating.
• To unmold, run cold water over the bottom; it will then slip out.
• Place round side up in punch-- preferably Sparkling Party Punch (non-alcoholic), posted as a separate recipe here at Recipezaar(#24691).

SPICY ICE CREAM-CITRUS PUNCH

Steps:

• Beat the eggs in a mixing bowl until light and frothy. Mix in the sugar, cinnamon, and cloves until the sugar dissolves. Beat in the vanilla ice cream, lemon juice, and orange juice on low speed. Cover and refrigerate at least 2 hours. Just before serving, stir in the ginger ale.

CITRUS ICE CUBES

Steps:

• Place fruit on a tray and put into the freezer for at least 4-5 hours. Use them in place of ice cubes to chill drinks.

PINEAPPLE GINGER PUNCH WITH CITRUS ICE CUBES

Steps:

• CITRUS ICE CUBES: Fill each compartment of an ice cube tray with 1 piece of cut up fruit. Fill with water and freeze until solid.
• PUNCH: In a large pitcher combine the punch ingredients except for the ginger ale and sliced oranges. Cover and chill for at least 2 hours but up to 24 hours.
• Strain and discard ginger and the pulp.
• Slowly stir in the ginger ale. Serve the punch over citrus ice cubes in chilled glasses.
• Garnish with scewered orange slices.
• Each serving approximately 3/4 cup.

CITRUS-MINT ICE TEA PUNCH

Steps:

• 1. Pour the water into a medium saucepan and bring to a boil. Turn off the heat and add the tea bags, 4 sprigs of the mint, and sugar. Stir to dissolve the sugar and let steep 8 minutes. Cool to lukewarm, about 10 minutes. 2. Strain the orange and lime juice through a fine wire strainer into a pitcher. Remove the mint sprigs from the tea and pour the tea into the pitcher with the juices. Taste for sweetness. Put about 6 ice cubes in each of 4 tall glasses and fill each glass with punch. Garnish with the remaining mint sprigs. Serve cold.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CITRUS-BANANA ICE CREAM

Steps:

• In a large saucepan, heat milk to 175°; stir in sugar until dissolved. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes., In a large bowl, combine the bananas, orange juice and lemon juice; stir in cream and milk mixture., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.

CITRUS ICE POPS

Steps:

• Place the grapefruit juice, orange juice, water, lemon juice, and sugar in a saucepan over medium heat, and bring to a boil. Cook, stirring, until the sugar has dissolved, about 5 minutes. Remove from heat, and chill the mixture in the freezer until very cold, about 10 minutes.
• Mix the vanilla yogurt with the strawberries, and chill.
• Spoon a little of the cold juice mixture into 6 ice pop molds, using about 1 1/2 tablespoon of mixture for each mold. Place the molds into the freezer until the juice freezes, 30 minutes to 1 hour. Spoon about 1 tablespoon of the cold strawberry yogurt into each ice pop, and top each pop with the remaining citrus juice mixture. Freeze until fully hardened, 1 to 1 1/2 hours.

CITRUS ICE

Steps:

• In a small saucepan, combine all the ingredients. Bring to a boil. Reduce heat; cook and stir over medium heat until sugar is dissolved, about 2 minutes. Cool. , Pour into a 13-in. x 9-in. dish; cover and freeze for 45 minutes or until edges begin to firm. Stir and return to the freezer. Repeat every 20 minutes or until slushy, about 1 hour.

STRAWBERRY CITRUS ICE

Steps:

• For sugar syrup, place sugar and water in a small saucepan; bring to a boil, stirring constantly until sugar is dissolved. Remove to a bowl; cool slightly. Refrigerate, covered, until cold., Process strawberries and juices in a blender until smooth. Add sugar syrup; pulse to blend., Pour into cylinder of ice cream maker; freeze according to manufacturer's directions. Serve immediately or store in freezer containers, allowing headspace for expansion.

FIZZY RASPBERRY CITRUS ICE TEA

Steps:

• Place tea bags, berries, orange, lemon and sugar in a heat-proof pitcher or bowl.
• Pour boiling water over.
• Let steep 10 to 15 minutes, then remove tea bags.
• Let mixture cool to room temperature, then chill.
• You can either keep fruit in or strain it out, depending upon your preference.
• When ready to serve, fill a tall glass with ice.
• Pour in tea mixture to fill half way.
• Top off with club soda.