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 blood oranges)
• ⅛ teaspoon kosher salt
• About 30 segments of blood, cara cara, or other variety of orange

INSTRUCTIONS 

MAKE THE BASE

1. In a medium nonreactive bowl, combine 6 tablespoons of the simple syrup, the juice, and the salt.
2. Stir until well combined and the salt has dissolved.
3. Taste the base. It should taste just a bit too sweet (once frozen, it will lose some of its sweetness). Add the remaining simple syrup if you need it.

FREEZE THE ICE POPS

1. Add 2 or 3 orange slices or segments to each ice pop mold. (Don’t add too many or the pops will be hard and icy. Leave room so that you end up with more juice than fruit in each pop.)
2. Strain the base through a fine-mesh strainer into a liquid measuring cup.
3. Pour into the ice pop molds, insert the sticks, and freeze until completely solid, about 4 hours.
4. Unmold just before serving.