Ingredients:

  • ½ cup (120 ml) Orange Juice Concentrate (Frozen, thawed slightly)
  • ½ cup (120 ml) Milk (Full-fat or semi-skimmed, very cold)
  • 2 Tbsp (30 g) Caster Sugar (Superfine sugar)
  • 1 tsp (5 ml) Pure Vanilla Extract
  • 1 ½ cups (Approx. 225 g) Ice Cubes
  • Optional: ½ tsp (2-3 g) Finely grated Orange Zest (for garnish)

Instructions:

  1. Ensure all liquids (milk, vanilla extract, and slightly thawed orange juice concentrate) are measured and chilled. Load the blender by first pouring in the milk, orange juice concentrate, caster sugar, and vanilla extract.
  2. Add the solids: Top the liquids with the 1 ½ cups of ice cubes.
  3. Secure the lid tightly. Use the 'pulse' setting 3-4 times to begin breaking down the largest chunks of ice and prevent straining the motor.
  4. Blend on high speed continuously for 45–75 seconds. The mixture should thicken significantly, turn opaque pale orange, and be topped with a deep layer of airy foam (the 'frosty' texture).
  5. Check consistency. There should be no visible ice chunks. If the mixture is too thick, add a splash (15ml) of milk or water and blend for 10 seconds more.
  6. Pour the frosty mixture immediately into chilled serving glasses. The froth should sit proudly on top.
  7. Garnish with a tiny amount of fresh orange zest over the foam for an aromatic finish, if desired, and serve immediately.