The Thrifted Kitchen {Orange Frostea}

The sweltering summer months have definitely hit here in St. Louis, and I don't know about you, but my appetite dwindles and my craving for cold drinks skyrockets when the heat and humidity hit. So this week I'm excited to (finally) branch out from baked goods and introduce you to a drink that will cool you down over the next several months: orange frostea.

The recipe comes from The Tea Cookbook by William Kaufman, published by Double Day in 1966, and you can seriously run wild with different kinds of tea and sherbert and frozen lemondae if you follow the same proportions given below. (Heck, you could also go crazy with the sherbert and make shakes instead of drinks... Or freeze a batch and make ice cubes or popsicles...sky's the limit, folks.)

If you do decide to make your own path, please let us all know the results in the comment section! :)

Orange Frostea
Makes 6 servings

3 cups strong tea, cooled
6 tablespoons frozen orange juice
6 scoops orange sherbert

Mix tea, orange juice (just as it comes from the container) and sherbert in a blender or shaker. Serve in tall glasses.

The end! Short & (literally) sweet! 

{Images by me}


  1. Nom! Now...can you recommend any type of thrifty blender? :) Seriously, I'd love to make this but don't own a blender...

  2. Well, we have a Cuisinart hand blender that was a wedding present. It's seriously amazing (comes with a blender, whisk and chopper attachment) and you can blend in any container you want instead of everything having to fit in a blender.

    But if you don't want to buy something like that, you could get the same result from whisking, I would say. Just as long as the lemonade and the sherbert are malleable enough!

    Let me know if you give it a whirl! :)

  3. Writing the tips down, thank you!


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