Best Orange Strawberry Sippers Recipes

ORANGE STRAWBERRY SUNRISE POPSICLES

Steps:

• Start by juicing the oranges using a citrus juicer, pour the juice into a jug and set aside.
• Add the strawberries, water, and maple syrup into a high-speed blender and blend on high until smooth.
• First, pour the orange juice evenly into each popsicle mold (about 1/2-3/4 full). Then, using a spoon, add the strawberry mixture into each mold.
• You can carefully move the strawberry mixture around a little in the molds with a spoon so that the popsicles have more of a gradient look.
• Place into the freezer and freezer for at least 1 hours before inserting the popsicle sticks into each mold to help them stay straight.
• Freeze for at least 12 hours.
• To take them out, run hot water over the molds briefly and they should be easy to pull out.
• Store in the freezer in small reclosable plastic bags.

STRAWBERRY-ORANGE BUNDT CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 10-inch fluted tube pan (such as Bundt®) with baking spray.
• Combine flour, baking powder, and salt in a bowl.
• Beat sugar, vegetable oil, orange juice, eggs, and vanilla in a large bowl with an electric mixer. Beat in dry ingredients until thoroughly combined. Fold in strawberries and orange zest. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour 20 minutes.
• Remove from the oven and let cool until cake easily removes from the pan, 15 to 30 minutes. Remove from the pan to a cooling rack and cool to room temperature, about 30 minutes more.
• Mix together powdered sugar, lemon juice, and orange juice for glaze. Spoon glaze over the cooled cake.

HOT ORANGE JUICE SIPPER

Steps:

• Add the sugar, cloves, cinnamon, and instant tea to boiling water. Mix. Add orange juice and mix well. Serve hot, garnished with round orange slices. Serves 6.

STRAWBERRY AND MANDARIN SALAD

Steps:

• Heat a heavy-bottomed pan over medium heat. Stir the almonds and 3 tablespoons sugar together in the skillet; cook until the sugar has melted and coats the almonds; 15 to 20 minutes. Set aside.
• Whisk the vegetable oil, vinegar, hot sauce, 2 1/2 tablespoons sugar, salt, and pepper together in a bowl. Toss the spring mix, oranges, strawberries, celery, onion, and parsley together in a large mixing bowl; drizzle the vegetable oil mixture over the lettuce mixture and stir gently to coat. Sprinkle the toasted almonds over the salad to serve.

STRAWBERRY-ORANGE OATMEAL BARS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line an 8x8-inch baking pan with enough parchment to have overhang on all sides. Lightly grease parchment with cooking spray.
• Stir together oats, whole wheat flour, coconut, almonds, ginger, and salt in a large bowl. Add 1/2 cup maple syrup, melted butter, and vanilla extract. Stir until mixture is thoroughly combined. Reserve 1 cup of the crust mixture to use as the topping. Press the rest of the crust mixture firmly and evenly into the bottom of the prepared pan.
• Combine strawberries, 3 tablespoons maple syrup, cornstarch, orange juice, and orange zest in a bowl. Toss to combine until there are no longer any dry lumps of cornstarch. Pour strawberry mixture evenly over the crust.
• Sprinkle reserved crust mixture over the strawberries and lightly press down into strawberry mixture.
• Bake in the preheated oven, until the top is golden brown and strawberries are bubbling, 45 to 50 minutes. Cool completely in pan. Remove from pan using parchment "handles" and slice into bars.

FRESH STRAWBERRY PIE WITH ORANGE LIQUEUR GLAZE

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Bake the pie crust in the preheated oven until puffed and golden-brown, 20 to 25 minutes. Remove to a wire rack and cool completely.
• Puree 1 cup of strawberries in a blender until smooth. Pour pureed strawberries into a saucepan. Stir in the water, sugar, and cornstarch. Bring to a boil over medium heat until thickened, stirring often. Remove from heat and stir in the orange liqueur. Set aside.
• Arrange the remaining 3 cups of strawberries decoratively in the prepared pie crust. Pour the glaze over the berries. Refrigerate until glaze is set, about 4 hours.