“From cookbook author, Joanne Weir.”
READY IN:
47mins
YIELD:
1 quart
UNITS:
US

Ingredients Nutrition

Directions

  1. Puree the mago and blood orange juice in a blender on high speed until smooth. Strain through a fine strainer into a large measuring cup. You should have about 4 cups.
  2. Combine the sugar and about 1/4 of the puree in a medium saucepan; cook over medium heat, stirring until the sugar has dissolved completely, about 2 minutes. Stir into the remaining puree and add the lemon juice and orange zest. Refrigerate until thoroughly chilled.
  3. Freeze in ice cream freezer according to manufacturers instructions.

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