Blood Orange Ice

It’s still citrus season, and today I made a blood orange ice. I squeezed 2 pounds of blood oranges and 1 juicy lemon, mixed in some quickly made sugar syrup, and froze the ice in a bowl in the freezer. With occasional stirring, it was ready in about 3 hours and really good. No skill. No real recipe. You just squeeze the oranges and, to taste, add lemon and sugar syrup (½ cup sugar boiled with ½ cup water — you probably won’t need it all).

[Read about the texture of ices in the recipe for Melon Ice.]