Orange Sherbert

Orange Sherbert


Ingredients

7 oz sugar
1 1/2 Tbsp finely grated orange zest
1/4 tsp kosher salt
2 cups freshly squeezed orange juice
1 Tbsp freshly squeezed lemon juice
1 tsp JT Copper Orange Vanilla Extract
1 1/2 cups very cold whole milk

Directions

In the bowl of a food processor combine all of the ingredients except the milk and process until the sugar is dissolved, approximately 1 minute. Transfer the mixture to a mixing bowl and whisk in the milk. Cover the bowl and place in the refrigerator until the mixture reaches 40 degrees F or below, approximately 1 hour.

Pour the mixture into an ice cream maker and process until it is the consistency of soft serve ice cream. You may serve now or transfer to a lidded container and place in freezer until firm, approximately 3 hours.

Recipe courtesy of Alton Brown

Vanilla Pear Drop

Vanilla Pear Drop


Ingredients

50ml vodka
30 ml freshly squeezed lemon juice
1 pear, sliced
200g caster sugar
200 ml water
1 tsp JT Copper Classic Vanilla Extract

Directions

Combine the pear in the water with sugar and the extract, and simmer for 15 minutes. Pour through a strainer and let cool. In a cocktail shaker, combine the vodka, lemon juice and 30 ml of the pear and vanilla syrup. Shake well and serve over ice.

Recipe courtesy of Jamie Magazine

Homemade Cream Soda

Homemade Cream Soda


Ingredients

2 cups water
2 cups sugar
3 Tbsp JT Copper Classic Vanilla
1 oz heavy cream
5 oz chilled carbonated water

Directions

Place water and sugar in a medium saucepan. Bring to a boil and simmer for 3 minutes. Remove from heat and stir in the vanilla extract. 

Combine 1 oz syrup, cream, and carbonated water in an 8-ounce glass. Taste and add more syrup, cream, or carbonated water if needed.

Store leftover syrup at room temperature or in the refrigerator.
 

Recipe courtesy of Ree Drummond

Peppermint Hot Chocolate

Peppermint Hot Chocolate


Ingredients

3 1/2 cups whole milk or milk alternative
4 tablespoons cocoa powder
6 ounces semisweet chocolate chips (about half a bag)
2-3 tablespoons granulated sugar
1 teaspoon J.T. Copper Peppermint Vanilla Extract
Pinch of sea salt

Directions

Bring 1 cup milk to a simmer over medium heat. Mix in cocoa powder and whisk until smooth. Add the remaining milk and return to simmer. Whisk in chocolate chips and sugar, stirring often (about 4- 5 minutes). Once the chocolate is melted, remove from heat and stir in extract and salt. Top with whipped cream or our favorite, marshmallow fluff!

Jolie’s note: For this recipe, I prefer to use coconut milk and coconut palm sugar. I also like to use our classic Vanilla Extract with a teaspoon of turmeric and a pinch of cayenne pepper. All of our extracts work perfectly in hot chocolate, so mix it up! No rules here.