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Frothy OJ is a simple, foamy, springtime treat.
I don’t like froth with my food. For a while, though, all the fancy restaurants did. There was foam this, and froth that. Molecular gastronomy? I don’t want to eat something that sounds like a science experiment. Parsley mousse, potato foam, vanilla air – bleh.
Thankfully foam with food is pretty much off the menu these days. But foam in a drink? That’s another story.
This Frothy OJis so much more than orange juice, cranberry juice, and honey, even though that’s all that’s in it. Somehow, when you blitz all of that together in a blender for just a few seconds, what comes out is a cold, frothy, almost creamy drink. You’ll swear something else has to be in it, but no, it’s just that simple.
And because it’s so simple, you can pull off a Frothy OJ in no time at all, with almost zero effort.
Spring is in full swing. I’m voting for lots of foam on the menu at home, in my glass, on top of a Frothy OJ.