In 1926, a Mr. Julius Freed opened an orange juice stand in Los Angeles, only to find that although his product was excellent, business was not. One of Freed’s associates, a chemist by trade, decided to experiment with juice augmentation formulas, and through said finagling formulated a concoction that is with us to this day.
- 8 1/2 ounces orange juice, freshly squeezed
- 2 teaspoons orange zest
- 1/2 cup whole milk
- 1 tablespoon confectioners' sugar
- 1/2 teaspoon vanilla extract
- Pour 6 1/2 ounces of the orange juice into an ice-cube tray and freeze until solid, approximately 2 hours. Store the remaining 2 ounces juice and the zest in an airtight container in the refrigerator until ready to use.
- Combine the frozen juice cubes, reserved orange juice and zest, milk, confectioners' sugar, and vanilla in a blender and blend until smooth and slushy, 30 to 45 seconds. Serve immediately.
- Yields: 2 servings