NO-BLEND OROS SLUSHIES
Serves 2
Hands-on time: 10 minutes
Hands-off time: overnight
INGREDIENTS
1 cup Brookes Oros Original Orange Squash
2 cups sparkling water
Serving suggestion:
Mint leaves
METHOD
1. Combine the Brookes Oros Original Orange Squash and 1 cup of water in a jug and mix.
2. Pour the mixture into ice trays and freeze for at least 5 hours or overnight until solid.
3. Pop the Oros ice cubes out of the tray and transfer them to a large resealable plastic bag.
4. Bash the ice cubes until finely crushed. *Chef’s Tip: Use a wooden rolling pin to crush the cubes.
5. Spoon the crushed slushy mixture into serving glasses. Top up with sparkling water and a few mint leaves and ENJOY!
OROS MILKSHAKES
Serves 2
Hands-on time: 15 minutes
INGREDIENTS
½ packet (62.5g) Beacon Sparkles Tropical Fruit
¼ packet (37.5g) Beacon mmmMallows Twisters Mallows
6 tbsp Brookes Oros Original Orange Squash
2 cups vanilla ice cream, softened
¾ cup milk
1-2 drops orange food colouring (optional)
2 (24g) Beacon Strawberry Flavoured Fizzers
METHOD
1. Remove the Beacon Sparkles Tropical Fruit from their packaging and transfer to a large resealable plastic bag. Bash the sweets until finely crushed and place in a medium-sized bowl. *Chef’s Tip: Use a wooden rolling pin to crush the sweets.
2. Place the Beacon mmmMallows Twisters Mallows in a microwave-safe bowl and microwave in 30-second intervals, stirring until the marshmallows have melted.
3. Dip the rim of each of the 2 milkshake glasses into the melted marshmallows and then into the finely chopped Sparkles. Set aside.
4. Combine the Brookes Oros Original Orange Squash, vanilla ice cream and milk in a blender. Add a drop or two of orange food colouring, if preferred. Blend for 20 seconds until smooth.
5. Carefully, pour the milkshake mixture into the prepared glasses and sprinkle the remaining chopped S Beacon Sparkles Tropical Fruit on top.
6. Add a Beacon Strawberry Flavoured Fizzer to each milkshake and ENJOY!
3-INGREDIENT NO-CHURN OROS ICE CREAM
Makes 1½L
Hands-on time: 20 minutes
Hands-off time: overnight
INGREDIENTS
4 cups cream
½ tin (192g) condensed milk
¾ cup Brookes Oros Original Orange Squash
1-2 drops orange food colouring (optional)
Serving suggestion: White chocolate, melted
Ice cream cones
Rainbow vermicelli sprinkles
METHOD
1. In a chilled bowl, whip the cream with a handheld mixer until stiff peaks form. *Chef’s Tip: Use chilled cream for best results when whipping.
2. Gently fold the condensed milk into the cream, followed by the Brookes Oros Original Orange Squash. Whisk in a drop or two of orange food colouring, if preferred.
3. Pour the mixture into a freezer-safe dish, cover and freeze for at least 4-5 hours or overnight until set.
4. Line a tray with baking paper. Dip the rim of each cone into the melted chocolate and then into the sprinkles. Place the cones sprinkle-side down onto the lined tray to set for about 15 minutes.
5. Remove the ice cream from the freezer 5 minutes before serving. Scoop the ice cream into the prepared sugar cones and ENJOY!
Planning to try this?
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