It’s going to be the hottest day of the year so far in Austin. We’re not quite up to the 100s, but since we’re gearing up, I better start sharing all these frozen delicious treats I’ve been gathering over the past few weeks.
This recipe is from Food52.com contributor Cristina Sciarra, whose recipe appears in the new book, “Food52 Ice Cream and Friends: 60 Recipes and Riffs for Sorbets, Sandwiches, No-Churn Ice Creams, and More” (Ten Speed Press, $22.99).
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Blood Orange-Negroni Pops
After drinking your first, or fiftieth, Negroni, you know you want more — more citrus, more bitter, more deep-hued allure. And the answer, sometimes, is not to order another but rather to mix it with blood orange juice and freeze it into an ice pop. Somehow it’s more of a Negroni than the liquid version, more sultry in color, vivid in flavor and still boozy. Rumor has it that eating three pops is the sweet-smiley, silly, not-sloppy- spot.
— Editors of Food52.com
1/3 cup sugar
2 cups blood orange juice (from about 8 oranges)
1/4 cup gin
1/4 cup sweet vermouth
1/4 cup Campari
1 teaspoon grated orange zest
In a large bowl (preferably with a pour spout), whisk together 3/4 cup water and sugar until the sugar dissolves. Whisk in the blood orange juice, gin, vermouth, Campari and orange zest.
Divide the mixture evenly into pop molds. Freeze for at least 5 hours before serving.
— From “Food52 Ice Cream and Friends: 60 Recipes and Riffs for Sorbets, Sandwiches, No-Churn Ice Creams, and More” (Ten Speed Press, $22.99)