Best Spiced Orangeade Recipes

ORANGE ICE TEA

Steps:

• Special equipment: a 60-ounce (7 1/2 cups) pitcher
• For the syrup: In a small saucepan, bring the orange juice and sugar to a boil over medium-high heat. Simmer, stirring occasionally, until the sugar has dissolved, about 5 minutes. Remove from the heat and cool for 20 minutes.
• For the tea: In a small saucepan, bring the water to a boil. Add the tea bags and remove the pan from the heat. Allow the tea to steep and cool to room temperature, about 20 minutes. Remove the tea bags and discard. Pour the tea and syrup into a pitcher and refrigerate until ready to serve.
• To serve: Pour the sparkling water into the pitcher and add the orange slices. Pour the tea into 4 ice-filled glasses. Garnish with fresh mint, or basil, and serve.

HONEY ORANGEADE

Steps:

• Fill four 12-ounce glasses with ice. Divide the Orange Honey Syrup among the glasses, then top with the seltzer. Stir to combine and garnish with orange slices.
• Stir together the orange juice, orange peel and honey in a small saucepan over medium heat until the mixture is hot and the honey has dissolved. Remove from the heat and let come to room temperature.

ORANGE SHANDY

Steps:

• Fill 8 glasses with ice. Divide orangeade among glasses. Top off each glass with beer, and stir gently.

ORANGEADE WITH CARROT JUICE FLOATER

Steps:

• Mix together the orange juice and 2 cups cold water in a pitcher. Fill 4 glasses with ice, add enough orangeade to come three-quarters of the way up the glasses and top each with a shot of carrot juice. Serve immediately.

SPICED ORANGEADE

Steps:

• Bring sugar and 2 cups water to a boil in a small pot. Reduce heat; simmer, stirring, until sugar dissolves. Remove from heat; stir in coriander and orange zest. Cover, and let steep 2 hours. Simple syrup can be refrigerated up to 2 weeks. Strain before using.
• Combine syrup and juices in a 3-quart pitcher, and refrigerate until cold, at least 2 hours and up to 2 days. Serve over ice.

SPICED ORANGE CRUMBLE COOKIES

Steps:

• Position a rack in the middle of the oven and heat the oven to 350 degrees. Butter a 9-inch springform pan.
• In a medium bowl, combine the flour, almond flour, brown sugar, salt, cloves and black pepper. Rub the butter into the flour mixture using your fingers until small pebbles form. (Alternatively, use a food processor to pulse the dry ingredients with the butter.) Pour the cream over the mixture, stir just until combined and squeeze until the dough forms ¾-inch clumps. Transfer a little less than half of the crumble (1½ loosely packed cups/210 grams) to a small bowl and refrigerate.
• Transfer the remaining dough to the buttered pan and flatten into an even layer by pressing into the bottom of the pan with a glass. Bake on the middle rack until the edges are golden brown and begin to pull away from the sides of the pan, about 22 to 25 minutes. Cool in the pan for at least 10 minutes. If you tap the surface of the cookie, it should sound hollow.
• Spread the orange marmalade in an even layer over the surface. Sprinkle the reserved crumble over the top. Return to the oven and bake until the top is golden brown, about 35 minutes. Zest the orange directly over the top while the crumble is still warm. Cool completely in the pan, then run a knife along the edges of the crumble before releasing the sides. Dust with confectioners' sugar, cut into wedges and serve.

SPICED ORANGES

Steps:

• Place orange slices in a large stainless-steel saucepan; cover with cold water. Simmer until skins are tender, about 1 1/4 hours.
• Remove oranges with a slotted spoon; place in a colander to drain. Discard water.
• Combine sugar and vinegar in the same saucepan; stir over low heat. Bring to a boil. Add spices; simmer 10 minutes.
• Add oranges and simmer, covered, for 40 minutes, or until skins are translucent. Cool.
• Layer oranges in sterilized jars, cover with syrup, and seal. The oranges can be used right away, but the flavor will be improved by waiting 4 to 6 weeks.

SAFFRON ORANGEADE

Steps:

• Bring water and sugar to a boil in a small saucepan, stirring until sugar dissolves. Remove from heat, and add saffron. Cover, and let cool.
• Combine orange juice and saffron syrup in a pitcher. Divide orangeade among ice-filled glasses.