1 tray ice cubes (about 4 c.)
2 1/2 c. water
2 strips orange peel (3 x 1/2 inches) no white pith, removed with vegetable peeler
1 can (6 oz.) orange juice concentrate, frozen and undiluted
1/3 c. sugar

Chill 13 x 9 x 2-inch metal baking pan in freezer. Place fine-mesh strainer over large bowl in sink.

Working in two batches, combine half of ice and 1 1/4 cups of water in blender. Whirl at medium speed for about 30 seconds or until chopped. (There may be large chunks of ice.) Drain in strainer. Repeat with remaining ice and water; drain. Transfer ice to separate bowl; do not drain any more water that collects.

Combine orange peel, frozen orange juice concentrate and sugar in blender. Add chopped ice. Cover and blend on medium speed until smooth, stopping and scraping down as needed. Pour into chilled pan, spreading level. Cover and freeze at least 1 hour.

To serve ice frozen for more than 4 hours, quickly pulse in blender or food processor before scooping.