Blood orange season doesn’t last forever. Let it last a little longer with these sweet, tart, and refreshing blood orange limeade popsicles!
Tomorrow marks the first day of spring!
I’m excited. You’re excited. It’s time to celebrate with these super fun blood orange limeade popsicles. The onset of spring means strawberries, asparagus, and honeydew melons. But it also signals the end of blood orange season.
I’m terrible at goodbyes. I tend to let it go on and linger. Saying goodbye to my favorite winter fruit is no exception. Let’s prolong the life of blood oranges just a tad bit longer by making them into popsicles!
To balance the sweetness of blood oranges, I paired it with a tart and refreshing limeade. Rather than simply mix the two juices together, I thought it would be fun to separate them.
To get that cool diagonal line, you’ll have to freeze the blood orange part first. Tilt the popsicle mold slightly by propping it up against something like an ice cube tray to keep it steady. Once the blood orange part is frozen, you can pour in the limeade.
Cheers to spring and all the fruit popsicles to yet to come!
Blood Orange Limeade Popsicles
Blood orange season doesn't last forever. Let the season last a little longer with these sweet, tart, and refreshing blood orange limeade popsicles!
Yield: 8 popsicles
Blood Orange Juice:
- 1 cup fresh squeezed blood orange juice
- 2 teaspoon simple syrup
- 1/3 cup fresh squeezed lime juice
- 2/3 cup water
- 3 1/2 Tablespoon simple syrup
Combine blood orange juice and simple syrup. Adjust sweetness according to taste.
In another container, combine lime juice, water and simple syrup. Adjust sweetness according to taste.
Divide blood orange among popsicle mold cavities. Place popsicle mold in the freeze. Tilt mold slightly to one side and prop it against something like an ice cube tray to keep it steady. Freeze for about 45 minutes until blood orange is solid.
Return popsicle mold to its upright position. Divide limeade among popsicle molds. Insert wooden sticks or paper straws into molds. Return mold to freezer and freeze for at least 4 hours until firm.
Combine equal parts water and granulated sugar. Bring mixture to a boil. Cool to room temperature. Store in airtight containers and keep chilled in the fridge until ready to use.