Ingredients
Scale
- 2 cups fresh blood orange juice (about 6–7 oranges)
- ¾ cup granulated sugar
- ¼ cup water
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- Pinch of fine sea salt
- Fine zest from ½ blood orange (optional garnish)
- Edible gold flakes (optional garnish)
Instructions
- Combine sugar and water in a small saucepan; heat over medium until sugar dissolves, about 3–4 minutes. Remove from heat and cool completely.
- In a blender, combine blood orange juice, lemon juice, cooled simple syrup, vanilla, and salt. Blend until smooth.
- Chill mixture at least 2 hours (or overnight) in the refrigerator.
- Churn in an ice cream maker according to manufacturer’s instructions, about 20–25 minutes.
- Transfer to a freezer-safe container, smooth top, and freeze until firm, at least 4 hours.
- Before serving, let sit 5–7 minutes to soften slightly. Garnish with orange zest and gold flakes.
Notes
- For best consistency, avoid over-freezing — let sit 5 minutes before scooping.
- Use a high-quality juicer to maximize yield and minimize bitterness from seeds.
- Gold flakes are edible and available at gourmet stores or online.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Method: Freezing
- Cuisine: French-inspired
- Diet: Vegan, Vegetarian, Gluten-Free, Dairy-Free
Nutrition
- Serving Size: 1/3 cup
- Calories: 92 Kcal
- Sugar: 20g
- Sodium: 12mg
- Fat: 0.2g
- Saturated Fat: 0g
- Unsaturated Fat: 0.1g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0.5g
- Protein: 0.6g
- Cholesterol: 0mg
