Wednesday, January 22, 2014

Oranges Everywhere, Even in Your Mixed Drink!

While you're chasing away the winter blues, get a little boost of juice! January is National Citrus Month. I love to pair vibrant orange with neutral hues any time of the year. We just bought a huge box of Clementines in the grocery store to squeeze out a little taste of summer even as the Polar air swirls around us.

Today I have some outstanding orange options for fashion, accessories, and beauty. As an extra special treat, you'll enjoy some delicious and refreshing recipes for orange mango made with Sparkling ICE!

If you're like me and you need a big bag to hold everything, this Nylon Easy Tote is a great choice. You can get it monogrammed, too! Bonus!

Bundle up in the gorgeous Double-cloth Sabrina coat, now on sale for a fabulous price. There's free shipping today only.

A tunic is always a beautiful choice, even if I have to wear a wool coat over it. Wear the Charlotte tunic  now with a pair of Travel Pants.

Wouldn't this Nail Polish be a fun choice for a pedicure? The name is pretty funny, too...A Good Man Darin is Hard to Find.

Sparkling ICE, “a zero calorie naturally flavored sparkling water with vitamins and healthy antioxidants” is so delicious and pairs well with other things.

My favorite recipe is the Orange Mango Mimosa! I tried it for brunch and LOVED it. I plan to serve it at a morning party I'm hosting soon.

Orange Mango Mimosa
1/3 cup chilled dry champagne
1/3 cup chilled Orange Mango Sparkling ICE
1 tablespoon Grand Marnier or triple sec (optional)

Fill the champagne flute 1/2 full with chilled dry champagne. Top with chilled Orange Mango Sparkling ICE. Top mimosa with 1 tablespoon of Grand Marnier or triple sec (optional).

Orange Mango Martini
1 oz. Tequila
1 oz. Orange Vodka
Juice of 1 Lime
3 oz. Orange Mango Sparkling ICE

Directions: Combine Tequila and Vodka with ice in a shaker. Strain and pour into the chilled martini glass. Top with Orange Mango Sparkling ICE

Sparkling Orange Mango Granita
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.

Many thanks to Sparkling ICE for sending the recipes to me along with a few bottles to sample. 

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