Blood orange juice has been the favorite flavor of Italians, French and most European quality juice drinkers for several years. The French actress Florance Fenel defined the taste of Blood Orange Juice: "...the refreshing authentically sexy taste of the Italian magics in food".
This amazing taste has been the leader in several recipes and drinks see also the VioVi Receipts Blog
Serves 4
-2 cups of VioVi'
-1 1/2 cups sugar
-1/4 cup of lemon juice
-1 spoon Limoncello Liquor
-1 Orange Zest (optional)
With a vegetable peeler, remove the zest from 1 orange, being careful to avoid the white pith. Place the zest in a small saucepan with the sugar and 2 cups water. Warm over medium heat until the sugar dissolves. Transfer to a bowl and chill, then strain. Mix oranges and lemon juices into the orange-sugar mixture. Freeze in an ice cream maker, following the equipment manufacturer's instructions. Blog about it here
Adapted from "le ricette dell'Arancia rossa," a pamphlet put out by Slow Food Lentini, a food organization Makes about 10 cups, or three 750-ml bottles 3 1/2 cups sugar Two 750-milliliter bottles grappa or other 90-proof alcohol 1/2 cup VioVi blood orange 1 Orange peel left on and sliced. 1. In a medium saucepan, combine the sugar and 34 cup water. Simmer until the sugar dissolves. 2. In a large, sterilized container, combine the sugar mixture, grappa and VioVi orange juice. Cover and allow to sit in a cool, dark place for 1 month. Strain into sterilized bottles and seal with sterilized corks or caps. Blog about it here
Adapted from Locanda del Vinattiere (Italy)
Serves 6
-3 cups VioVi
-1 teaspoon of salt
-1 1/2 tablespoons powdered gelatin.
In a small saucepan, combine 14 cup of the blood-orange juice and the salt. Bring to a boil and immediately remove from heat. Add the gelatin powder and stir until dissolved. Add the remaining juice and mix thoroughly. 2. Pour the mixture into a 4-cup mold, individual molds or an ice-cube tray. Refrigerate until firm, at least 4 hours. Blog about it here
-1 liter of VioVI
-4 spoons of lemon juice
-300 gr of sugar,
-500 gr of water,
-35 gr of fish glue.
-Boil water with sugar (making it reduce a little), add glue Fish (soak container in cold water). Do well to cool and add the juice. Pour it in a mold. After it is cold and out of the mold you can garnish with whipped cream and chip of drak cholate.
-8 glasses of VioVi,
-½ kg mascarpone,
-300 gr of Lady Finger cookies
- 100 gr of dark chocolate pieces,
-1 tablespoon of bitter cocoa powder,
-200 grams of sugar,
-4 eggs
Beat with whisk the egg yolks with sugar, add the mascarpone and mounted to clear snow. Place a layer of the lady fingers soaked orange juice, mascarpone cream with chocolate pieces and cocoa in a pan. Place the cake in the refrigerator and serve very cold. Blog about it here
-1/2 cup of VioVi
-1 Orange
-1 Pinch red pepper & origano , salt
-1/2 cup fruity olive oil
-2 spoon of Almond Flour
Halve the orange crosswise and break apart the pulp into a bowl, trying not to press out too much juice, add red pepper flakes, Origano and a pinch of salt, enough for all the seasonings to be tasted drizzle with olive oil. Leave it for 15 minutes in refrigerator. Add almond flour before serving it. Blog about it here
Serves 6
-4 cups of VioVi
-1/2 cup olive oil
-6 cloves garlic minced
- Salt
-8 oz Italian oil-packed tuna minched
-1 1/2 pounds linguine
-1 teaspoon minced fresh parsley
-Freshly ground black pepper.
Remove the skin and pith of 10 oranges, then halve crosswise and break into sections. In a large sauté pan over medium-low heat, combine 1/2 cup olive oil, garlic and a pinch of salt. Sauté until garlic begins to soften. 2. Add half of the orange sections, mashing them a little with a fork. When the liquid starts to bubble, add the tuna, mashing it slightly with a fork so that the mixture has both paste and distinct chunks of tuna and orange. When the liquid bubbles again, squeeze in the juice of the 2 remaining oranges. Bring to a simmer and remove from heat. 3. Bring a large pot of lightly salted water to a boil. Add the linguine and cook until al dente. Drain the pasta and return the sauce to medium-high heat. Add the parsley, additional olive oil as desired and remaining orange sections. Season with salt and pepper to taste. Add the linguine and toss to mix well. Blog about it here