Tag: orange juice

Tropical Smoothie

by Pam on June 19, 2013

My kids spent the afternoon practicing tricks on their scooters at the local skate park today. They were hot and exhausted when we got home so I whipped up these tropical smoothies for them. Needless to say, they were a huge hit and I am sure they will be requesting these smoothies again tomorrow.

Combine the papaya, mango, bananas, orange juice, milk, yogurt, and ice cubes together in a blender. Blend until well mixed. Taste then add a bit of agave or honey if it needs to be sweetened. Serve immediately. Enjoy.

Working hard at mastering their skills

Print^[1]

Save^[2]

Tropical Smoothie

Yield: 2

Total Time: 5 min.

Ingredients:

1 cup of papaya, chopped
1 mango, chopped
2 ripe bananas, mashed
Juice of 1 orange
1/2 cup of milk
1/2 cup of coconut yogurt (vanilla would be fine too)
1/2 cup of ice cubes
Agave or honey, to taste (if needed)

Directions:

Combine the papaya, mango, bananas, orange juice, milk, yogurt, and ice cubes together in a blender. Blend until well mixed. Taste then add a bit of agave or honey if it needs to be sweetened. Serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking

References

^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Citrus Basil Mojito Pops

These ice pops are the perfect balance of orange, lemon and lime, plus I added fresh mint and basil from my garden which adds just a hint of flavor inspired by my favorite cocktail – mojitos! You can make these with or without the rum, I made them without so I can share them with my toddler.

These are so refreshing on a hazy, hot summer day, and I love that I know what I am putting into them. Have you ever looked at the labels on ice pops? Some of those bright colors are so unnaturally and many of the ingredients are completely foreign to me. As for the popsicle mold, sizes will vary so you make get more or less depending on the size of your mold. I bought my popsicle mold from Progressive^[1] a few years ago on Amazon, I am linking to it here^[2] for all of you who asked where I bought it. Small plastic dixie cups would work too, just freeze them for about an hour until almost set, then insert the wooden sticks so they stay in place.

Citrus Basil Mojito Pops
gordon-ramsay-recipe.com
Servings: 8 • Size: 1 pop • Old Points: 1 pt • Weight Watchers Points+: 1 pt
Calories: 34 • Fat: 0 g • Carb: 8 g • Fiber: 0 g • Protein: 0 g • Sugar: 7 g
Sodium: 1 mg • Cholesterol: 0 mg

Ingredients:

1 1/4 cups fresh squeezed orange juice
8 tsp raw sugar, or your favorite sweetener (raw honey for Paleo)
2 tbsp lemon juice
2 tbsp lime juice
3/4 cup water
8 fresh mint leaves
8 fresh basil leaves
2 tbsp rum (optional)

Directions:

Squeeze the orange juice, I used about 2 to get 1 1/4 cups. Combine the remaining ingredients in a blender until smooth. Pour about 1/3 cup into each popsicle molds and freeze until solid.

References

^{^} popsicle mold from Progressive (www.amazon.com)
^{^} here (www.amazon.com)

Gordon Ramsay’s Knickerbocker Glory 140g packet strawberry…

Gordon Ramsay’s Knickerbocker Glory

140g packet strawberry jelly
3tbsp boiling water
400ml cold water
300g ripe cherries, pitted
50ml orange juice, mixed with 25ml water
50g caster sugar
1 small ripe mango
100g strawberries, hulled
2 clementines
500ml good-quality vanilla ice cream
50g amaretti biscuits
40g chocolate buttons

Break the jelly into small pieces and put into a bowl. Pour on the boiling water and microwave on high for 1 to 1 & 1/2 minutes. Stir until completely dissolved, and then mix in the cold water. Pour the jelly into a shallow bowl or loaf tin and chill overnight to set.

Place the cherries in a non-stick pan, sprinkle with diluted orange juice and sugar and cook over a high heat for 1 to 2 minutes until the cherries are soft but still holding their shape. Remove from heat and leave to cool.

Put six tall glasses or plastic tumblers into the refrigerator to chill, ready for serving.

Peel the mango and cut the flesh away from the stone, then chop into 1cm cubes. Quarter or slice the strawberries depending on size. Peel the clementines and slice horizontally into thin rounds.

Unmould the jelly onto a board and roughly chop into small pieces. Lightly crush the amaretti biscuits in a bowl with the end of a rolling pin.

To assemble, layer the cherries, mango, clementines, chopped jelly, ice cream, strawberries, and chocolate buttons in the chilled glasses or tumblers. Top with a final scoop of ice cream and sprinkle with the crushed amaretti biscuits. Serve immediately.