Out of all the orange juices to choose from at the grocery store, we prefer Valencia varieties for this recipe. It has a rich, vibrant color. Regular orange juice will work, but expect a greenish tint.

Recipe by Southern Living May 2009

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Recipe Summary test

prep:
15 mins
freeze:
6 hrs
stand:
10 mins
total:
6 hrs 25 mins
Yield:
Makes 6 servings (3 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Process 1/2 cup orange juice and basil leaves in a blender or food processor 10 seconds. Pour mixture through a fine wire-mesh strainer into a 4-cup glass measuring cup; add remaining 2 1/2 cups orange juice. Stir in honey.

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  • Divide mixture between 2 zip-top plastic freezer bags. Place bags on a jelly-roll pan. Freeze 6 hours or until firm. Remove bags from freezer, and let stand 10 minutes. Break mixture into small chunks using hands.

  • Process chunks, in batches, in a blender or food processor until smooth. Serve immediately. Garnish, if desired.

  • *1 Tbsp. (3 packets) no-calorie sweetener, such as Splenda, may be substituted.

  • Note: For testing purposes only, we used Tropicana Pure Valencia Orange Juice.

  • Pineapple-Basil Ice: Substitute pineapple juice for Valencia orange juice. Proceed with recipe as directed.

  • Per serving: Calories 77; Fat 2g (sat 0g, mono 0 g, poly 1g); Protein 5g; Carb 19g; Fiber 3g; Chol 0mg; Iron 5mg; Sodium 3mg; Calc 19mg.

  • Fresh Orange-Basil Ice: Substitute fresh orange juice for Valencia orange juice. Omit honey. Proceed with recipe as directed.

  • Per serving: Calories 56; Fat 3g (sat 0g, mono 1 g, poly 1g); Protein 9g; Carb 13g; Fiber 3g; Chol 0mg; Iron 3mg; Sodium 1mg; Calc 16mg.

  • White Grape-Mint Ice: Substitute white grape juice for orange juice and fresh mint leaves for basil leaves. Omit honey. Proceed with recipe as directed.

  • Per serving: Calories 50; Fat 1g (sat 0g, mono 0 g, poly 0g); Protein 7g; Carb 7g; Fiber 4g; Chol 0mg; Iron 7mg; Sodium 2mg; Calc 19mg.

Nutrition Facts

68 calories; protein 0.1g; carbohydrates 16.5g; fiber 0.1g; iron 0.1mg; sodium 13mg; calcium 3mg.
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