Click for NEWS Click for SPORTS Click for ACCENT Click for OPINION Click for OBITUARIES Click for CALENDAR Click for CLASSIFIEDS Click for ARCHIVES Click for SPECIALSECTIONS
Subscribe  •  Business Directory  •  Recipes  •  The Stroller  •  Weddings  •  School Menus  •  Community Links  •  VA Lottery  •  Contact Us
Friday, May 29, 2015
News Search   

Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Orange Ice
Contributed by: "Mediterranean Cookery" by Claudia Roden
  • Yield: 6 servings
  • 15 ounces (scant 2 cups) water
  • 1 cup sugar
  • 1 lemon
  • 2 1/2 cups freshly squeezed orange juice (from about 7 oranges), chilled
  • 2 tablespoons orange liqueur, such as Cointreau or Grand Marnier
Combine water and sugar in a pan. Pare yellow peel off the lemon in large strips, avoiding the bitter white pith, and add peel to the pan. Bring to a boil over high heat, stir for a minute or two to dissolve the sugar and remove from heat. Cool to room temperature, then cover and refrigerate until thoroughly chilled. When ready to use, discard the peel.
In a bowl, combine orange juice, liqueur and sugar syrup. Squeeze lemon, add juice to the bowl and stir. Freeze in an ice cream maker according to the manufacturer’s directions, or use the method detailed in the note above.
Recipe adapted from “Mediterranean Cookery” by Claudia Roden (Alfred A. Knopf, 1992).
(This recipe was contributed as part of a "Cook of the Week" feature.)

PHCC - Click for Website
Rives S. Brown Realtors - Click for Website
The Spencer Group - Click for Website
Joe Cobbe CPA - Click for Website
Martinsville/Henry Co. Chamber of Commerce - Click for Website
Lockman & Associates - Click for Website
THE EYE SITE - Click for Website
New College Institute - Click for Website