Ingredients Jump to Instructions ↓

  1. : 2 cups blood orange juice (7-8 blood oranges, 1/2-pound each) 1 cup superfine sugar (make it by whirling regular cane sugar in your Cuisinart for about 30 seconds) 1 cup minus 2 tablespoons water 2 tablespoons orange liqueur (such as Cointreau)

Instructions Jump to Ingredients ↑

  1. Preparation : Bring water and sugar to a boil in a heavy bottomed saucepan. Cool. Strain the blood orange juice. Add to the cooled sugar syrup along with the Cointreau. Cool to 40° F. Transfer to ice cream maker; process according to manufacturer's directions. Transfer to airtight non-reactive container, Cover and freeze until needed. Puff Pastry Cups: 1 1-pound package frozen puff pastry sheets Thaw puff pastry dough and roll out to 1/8-inch thickness. Cut circles with a 4-inch biscuit or cookie cutter and fit into greased custard cups or muffin tins. Bake until golden and crisp, according to directions on package. These can be made the day ahead and stored in a tightly covered cookie tin.


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