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by Todd + Diane
Blood orange pops are one of our favorite popsicle recipes. The bright fresh flavors of fresh blood orange juice make these popsicle flavors outstanding. And the colors are beautiful!
Blood Orange Pops Recipe
Certain foods bring back fond memories of childhood and often times it’s simple sweet treats that trigger big smiles. These blood orange Popsicles bring back moments of summer days when we’d reach in the freezer for a cool treat. As adults these blood orange pops made us so excited to indulge in Popsicles again because they are so good!!
Seriously, this blood orange pop recipe is so simple with just 3-4 ingredients but it’s packed with bright flavor from the fresh squeezed juice. The challenge with these pops is limiting yourself to just eating one pop.
This recipe is shared with permission from the newest Sweet Cream and Sugar Cones book that is released today! We’re excited to share this wonderful recipe with you from authors and owners of Bi-Rite Creamery, Anne Walker and Kris Hoogerhyde.
It was such an special treat to work with the amazing Bi-Rite Creamery team and Ten Speed Press folks.Chef’s Anne and Kris make the best ice cream and they’re sharing many of their terrific and special recipes in their latest book.
All these terrific recipes are made with love, great ingredients and local pride. The instructions and recipes in the book are so approachable, seasonally inspiring and great to share with your your friends.
Click Here for more More Blood Orange Recipes
We mentioned in a previous post about producing their promo video for their new cookbook. If you missed it, we’re sharing it with you again. It was such a fantastic day spending time with these two amazing ladies. Enjoy the video and please make these blood orange pops. They are amazing!
Blood Orange Ice Pops
Yield: 9 3-ounce ice pops
Prep Time: 15 minutes mins
Chill Time: 4 hours hrs
Total Time: 4 hours hrs 15 minutes mins
Recipe from Sweet Cream and Sugar Cones. Re-printed with permission from authors.
5 from 5 votes
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Ingredients
- 6 Tablespoons 2:1 Simple Syrup (2 parts sugar, 1 part water)
- 2 1/4 cup fresh Blood Orange Juice (@ 6-8 blood oranges), filtered through a fine mesh strainer
- 1/8 teaspoon kosher salt
- @ 30 segments of blood oranges
Instructions
If using wooden ice pop sticks, soak sticks for an hour in warm water before making pops (helps keep them from floating up when inserted into molds.)
In a medium bowl (or large measuring cup) combine 6 tablespoons of simple syrup, blood orange juice and salt. Stir until well combined.
Taste for sweetness and add more simple syrup if necessary (it should be a touch too sweet as it will lose sweetness after freezing.)
Add 2 or 3 orange segments to the ice pop molds (don't add too many or it will be hard and icy - you should have room for more juice than orange segments.)
Pour ice pop base into molds and insert sticks. Freeze for about 4 hours or until completely solid.
Unmold before serving (run warm water around mold if necessary to help it release.)
Nutrition Information per Serving
Calories: 64kcal, Carbohydrates: 16g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Sodium: 41mg, Potassium: 132mg, Fiber: 1g, Sugar: 15g, Vitamin A: 124IU, Vitamin C: 31mg, Calcium: 9mg, Iron: 1mg
Course: Dessert
Cuisine: Fruit, Garden Recipes
Calories: 64
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Chefs | Farmers | Markets Citrus Cookbooks | Editorial Desserts Food Fruit Ice Cream | Pops Recipes
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39 comments on “Blood Orange Pops from Bi-Rite Creamery Sweet Cream & Sugar Cones”
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Sharon @ Bake & Bait — May 10, 2013 @ 11:07 am Reply
Omg, these photos are so beautiful! I’m definitely gonna try this soon!
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Todd shoots stock — June 22, 2012 @ 10:25 am Reply
Awesome recipe – I need to try this. I’m an aficionado of freezing fruit puree’s and fruits whole
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Tunia — May 18, 2012 @ 3:32 pm Reply
Frm where did you get the pretty molds to make these delish pops?
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White on Rice Couple — May 18, 2012 @ 9:44 pm Reply
These were the Norpro ice pop molds which we found on Amazon. We also bought the Progressive brand ones to see if they were any different, but at first use they seem to be exactly the same.
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hokynn — April 30, 2012 @ 1:40 am Reply
omg!!your blog is so great!!!i like it so so so so much!!!this pictures are so amazing!!
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Bao — April 19, 2012 @ 3:21 pm Reply
I got my copy of the book and can’t wait to start trying some of the recipes!
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alyce culinary thymes — April 19, 2012 @ 9:08 am Reply
that photo really pops. 🙂
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binhtheredonethat — April 18, 2012 @ 9:11 am Reply
WOW…the pops look beautiful and yummy.
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Stewart Putney — April 18, 2012 @ 7:12 am Reply
These look great. We usually make sorbet with blood oragnes (its great), but this will be another use. The kids will love it. The photos are great as well…
I think we have to get the Bi-Rite cookbook.
