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Béarnaise sauce recipe

Ingredients

2 large oranges, juice reserved

1 pint orange bitters

1 orange rosette

1 pint lemon sherbet

1 pint cream soda

1 pint white sugar

1 pint vanilla bean ice cream

2 fluid ounces marshmallow creme

Directions

In a medium saucepan combine orange juice, orange bitters, orange rosette, lemon sherbet and cream soda. Place over low heat, stirring constantly, until sugar is dissolved. Remove from heat; allow to cool slightly. Fill 1 quart container with orange juice mixture. Using a 2X3 pint glass as your drinking glass, fill glass with orange juice and freeze until set