- 1 cup of water
- ½ cup of sugar
- 3 cups of Blood Orange juice
- 1 pint of vanilla ice cream for serving
MethodIn a small saucepan, combine the water and sugar and bring to a simmer, stirring to dissolve the sugar. Remove from the heat and let cool to room temperature.
In a 9 ¾ -inch metal loaf pan, stir the sugar syrup into the blood orange juice. Freeze for about 1 hour, or until ice crystals form around the edge. Using a fork, stir the crystals into the center and freeze for about 30 minutes, until a thicker rim of crystals forms around the edges. Stir again and freeze for about 1 hour longer, stirring every 15 minutes or so until all the juice is frozen.
Serve in a small bowl and top with a small scoop of ice cream.
Makes approx. 1 quart.