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.
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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.
Adapted from Locanda del Vinattiere (Italy)
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.
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.