METHOD

NO-BLEND OROS SLUSHIES

1. Combine the Brookes Oros Original Orange Squash and 1 cup of water in a jug and mix.

2. Pour the mixture into ice trays and freeze for at least 5 hours or overnight until solid.

3. Pop the Oros ice cubes out of the tray and transfer them to a large resealable plastic bag.

4. Bash the ice cubes until finely crushed. *Chef’s Tip: Use a wooden rolling pin to crush the cubes.

5. Spoon the crushed slushy mixture into serving glasses. Top up with sparkling water and a few mint leaves and ENJOY!

OROS MILKSHAKES

1. Remove the Beacon Sparkles Tropical Fruit from their packaging and transfer to a large resealable plastic bag. Bash the sweets until finely crushed and place in a medium-sized bowl. *Chef’s Tip: Use a wooden rolling pin to crush the sweets.

2. Place the Beacon mmmMallows Twisters Mallows in a microwave-safe bowl and microwave in 30-second intervals, stirring until the marshmallows have melted.

3. Dip the rim of each of the 2 milkshake glasses into the melted marshmallows and then into the finely chopped Sparkles. Set aside.

4. Combine the Brookes Oros Original Orange Squash, vanilla ice cream and milk in a blender. Add a drop or two of orange food colouring, if preferred. Blend for 20 seconds until smooth.

5. Carefully, pour the milkshake mixture into the prepared glasses and sprinkle the remaining chopped S Beacon Sparkles Tropical Fruit on top.

6. Add a Beacon Strawberry Flavoured Fizzer to each milkshake and ENJOY!

3-INGREDIENT NO-CHURN OROS ICE CREAM

1. In a chilled bowl, whip the cream with a handheld mixer until stiff peaks form. *Chef’s Tip: Use chilled cream for best results when whipping.

2. Gently fold the condensed milk into the cream, followed by the Brookes Oros Original Orange Squash. Whisk in a drop or two of orange food colouring, if preferred.

3. Pour the mixture into a freezer-safe dish, cover and freeze for at least 4-5 hours or overnight until set.

4. Line a tray with baking paper. Dip the rim of each cone into the melted chocolate and then into the sprinkles. Place the cones sprinkle-side down onto the lined tray to set for about 15 minutes.

5. Remove the ice cream from the freezer 5 minutes before serving. Scoop the ice cream into the prepared sugar cones and ENJOY!