Citrus Juice – 2 Cups
Sugar – 1/2 Cup
Put the sugar in a small, non-reactive saucepan. Add just enough juice to saturate it very well. Heat, stirring frequently, until the sugar is dissolved. Stir the sugar back into the reserved blood orange juice.
Sometimes I add a splash of white wine or champagne. to improve texture. This is optional.
Chill thoroughly, then freeze in your icecream maker. Best eaten immediately. If you don’t have an ice cream maker, just place it strait in the freezer covered in saran wrap. Once frozen through, about 6 hours, let it sit out 10 minutes before trying to scoop it. The texture will not be as good, but it will still taste amazing. So don’t let the lack of an ice cream maker stop you.