BLOOD ORANGE ICE POPS
Makes about nine 3-ounce ice pops These pops are favorites of ours simply because they’re so beautiful. TECHNIQUES: Ice pops, segmenting citrus SPECIAL EQUIPMENT: Ice pop molds CHILLING TIME: At least 4 hours SHELF LIFE: 1 week INGREDIENTS ½ cup 2:1 Simple Syrup, cooled 2¼ cups fresh blood orange juice (from 6 to 8 […]
TANGERINE ICE POPS
Makes six 3-ounce ice pops This is wonderful recipe to brighten the winter doldrums. We take advantage of the many varieties of citrus available at Bi-Rite Market and change up the fruit depending on what tastes best. Our favorite combination is a mixture of Page and Satsuma tangerines but let your taste buds guide you. […]
BLOOD ORANGE SORBET
Makes about 1 quart When they’re in season, blood oranges make many appearances at Bi-Rite Creamery. This sorbet is a favorite of ours; it has the perfect balance of acid and sweetness, with a stunning garnet hue to boot. TECHNIQUE: Sorbet SPECIAL EQUIPMENT: Ice cream machine SHELF LIFE: 1 week INGREDIENTS ¼ cup 2:1 Simple […]
PINK GRAPEFRUIT SORBET
This is a very refreshing, tart sorbet. We call for Meyer lemon juice here simply because its extra sweetness helps balance out the tartness of the grapefruit juice. Feel free to use regular Eureka lemon juice, but you may need to use a little extra simple syrup. TECHNIQUE: Sorbet SPECIAL EQUIPMENT: Ice cream machine SHELF […]
MANDARIN ORANGE OLIVE OIL ICE CREAM
Makes about 1 quart Extra-virgin olive oil adds a wonderful texture and sublime flavor to this ice cream. We like to use the organic olive oil produced by Etruria, who also make our favorite bergamot olive oil (used in Sam’s Sundae) and mandarin olive oil. You don’t have to use a flavored oil; this recipe […]
ORANGE-CARDAMOM ICE CREAM
Makes about 1 quart We love to make this in the winter, when citrus is really doing its thing. This ice cream is unique in that it uses only the zest from the orange and none of the juice. The result is a delicate, floral citrus flavor that is a nice complement to the aromatic […]
MEYER LEMON ICE CREAM
It may seem like a lot of extra work to make lemon curd solely for the purpose of using it in ice cream, but it really is the best way to maximize lemony flavor without sacrificing texture. The curd in this recipe is similar to the lemon curd, but here we omit the butter; in […]
Pear Granita
The gritty-textured pear makes it a perfect fruit for granita making, not only in terms of texture, but in subdued flavor as well. Pears for Health Pears are rich in fiber and a source of vitamin C, a proven antioxidant. They also contain potassium and contain only around 100 calories. They’re quite a healthy snack! […]
Sparkling White Grape Granita
Sparkling white grape juice is readily available on supermarket shelves. For a quick change, sparkling red grape juice or even grape cider will be just as tasty. YIELD: 1 QUART INGREDIENTS 4 cups sparkling white grape juice ⅔ cup sugar 1 teaspoon lemon juice PREPARATION Combine the white grape juice and sugar in a saucepan […]
Blackberry Granita
The recipe calls for lemon juice, but you also could use either orange juice or lime juice for a nice variation. Whichever you have on hand will do just fine. YIELD: 1 QUART INGREDIENTS 8 cups blackberries 1 teaspoon lemon juice 1½ cups sugar 1½ cups water PREPARATION Purée the berries in a food processor […]