1 orange, peeled, with seeds scraped
1 cup apple juice
4 1/2 liters lemon-lime flavored carbonated beverage
2 liters instant or frozen orange peel
To make ice cube truffles, combine four 1/2 liters fruit cocktail ingredients. Blend until smooth, about 15 to 20 minutes.
After yogurt has cooled slightly, in a spring blender try to concentrate the mix with a little bit of the lemon juice.
While blender is blending the ice cream, slightly stir in the instant peel of 3/4 cup of frozen orange peel. Once the ice cream has pulled away from the sides of the bowl, smooth the glaze over the top. Garnish with mint sprigs and edible mint leaves. Enjoy!
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