January is National Citrus Month, so why not create some citrus recipes featuring oranges? In addition to being delicious, did you know that Oranges contain all the vitamin C your body needs for the day? On average, an orange is only 62 calories and contain no saturated fats or cholesterol, which makes them the perfect snack this month.
I have some easy recipes featuring Orange Mango Sparkling ICE; a zero calorie naturally flavored sparkling water with vitamins and healthy antioxidants.
Sparkling Orange Mango Granita
Ingredients
6 oranges, emptied and shells frozen
1 mango, peeled and pitted
1 bottle of Orange Mango Sparkling ICE
½ cup water
¼ cup sugar
Preparation
Cut the oranges in half and scoop out the pulp for later use. A thin layer can be sliced off the bottom of the orange halves to create a flat surface and prevent them from rolling around when serving.
Freeze empty orange shells.
Note: For easier scooping, roll the oranges by hand before cutting in half, using a firm downward pressure to loosen the pulp.
Directions:
Place chopped mango in the bowl of a food processor and process until smooth. Transfer to a medium bowl. Add the water, Sparkling ICE and sugar, and stir to dissolve. Pour mixture into deep-sided metal or glass pan. Place it in the freezer, uncovered. When the top of the liquid forms an icy layer, scrape through entire pan with a fork every 30 minutes. Return to freezer and let another frozen layer form; scrape again with fork. Repeat freezing and scraping steps until all liquid is frozen. Remove from freezer, and scrape surface with the tines of a fork until it is the texture of shaved ice. Fluff with a fork to create soft granita. Repeat this process every 30 minutes for 3 to 4hrs. Put mixture in frozen oranges and serve.
Try Pomegranate Blueberry Sparkling ICE in this yummy glaze!
Caprese Salad with Sparkling Pomegranate Blueberry Balsamic Glaze
Sparkling Pomegranate Blueberry Balsamic Glaze
Ingredients
- 1 ½ cups Pomegranate Blueberry Sparkling ICE
- ½ cup balsamic vinegar
Directions
- Place all ingredients in a small saucepot and bring to a boil.
- Reduce heat to low and simmer until syrupy and reduced by one third. Several factors can vary the cooking time (i.e. type of pot, brand of balsamic) so use your best judgment and keep a close eye on it at the 25 minute mark.
- Turn off the heat and let the pot sit to cool on stove for approximately 20 minutes.
- Refrigerate in an airtight container for up to 2 weeks.
Alternate Serving Suggestions
- Salad Dressing or Glaze
- Glaze for fish, poultry, lamb, and vegetables
- Use warm as a sauce for your favorite cut of meat or vegetables
Arugula salad with sliced pears and shallots, dried cherries, gorgonzola cheese, and almonds with Sparkling Pomegranate Blueberry Balsamic Glaze
