Certain foods bring back fond memories of childhood and often times it’s simple sweet treats that trigger big smiles. These blood orange Popsicles bring back moments of summer days when we’d reach in the freezer for a cool treat. As adults these blood orange pops made us so excited to indulge in Popsicles again because they are so good!!
Seriously, this blood orange pop recipe is so simple with just 3-4 ingredients but it’s packed with bright flavor from the fresh squeezed juice. The challenge with these pops is limiting yourself to just eating one pop.
This recipe is shared with permission from the newest Sweet Cream and Sugar Cones book that is released today! We’re excited to share this wonderful recipe with you from authors and owners of Bi-Rite Creamery, Anne Walker and Kris Hoogerhyde.
It was such an special treat to work with the amazing Bi-Rite Creamery team and Ten Speed Press folks. Chef’s Anne and Kris make the best ice cream and they’re sharing many of their terrific and special recipes in their latest book.
All these terrific recipes are made with love, great ingredients and local pride. The instructions and recipes in the book are so approachable, seasonally inspiring and great to share with your your friends.
Click Here for more More Blood Orange Recipes 
We mentioned in a previous post about producing their promo video for their new cookbook. If you missed it, we’re sharing it with you again. Enjoy the video and please make these blood orange pops. They are amazing!
print recipeBlood Orange Ice Pops
Yield: nine 3-ounce ice pops
Total Time: 4 hours
Recipe from Sweet Cream and Sugar Cones. Re-printed with permission from authors.
Ingredients:
- 1/2 cup 2:1 Simple Syrup
- 2 1/4 c fresh Blood Orange Juice (@6-8 blood oranges), filtered through a fine mesh strainer
- 1/8 teaspoon kosher salt
- @ 30 segments of blood oranges
Directions:
- If using wooden ice pop sticks, soak sticks for an hour in warm water before making pops (helps keep them from floating up when inserted into molds.)
- In a medium bowl (or large measuring cup) combine 6 tablespoons of simple syrup, blood orange juice and salt. Stir until well combined.
- Taste for sweetness and add more simple syrup if necessary (it should be a touch too sweet as it will lose sweetness after freezing.)
- Add 2 or 3 orange segments to the ice pop molds (don't add too many or it will be hard and icy - you should have room for more juice than orange segments.)
- Pour ice pop base into molds and insert sticks. Freeze for about 4 hours or until completely solid.
- Unmold before serving (run warm water around mold if necessary to help it release.)
To Make Citrus Segments
- Slice the top and bottom off of the blood oranges. Set the fruit with one of the cut sides down.
- Using a paring knife, working from top to bottom slice off a thin strip of peel, removing as much of the with pith as possible. Repeat all the way around until no pith remains.
- Set the fruit on its side or carefully nest in your non-cutting hand. Make cuts just inside the membrane for the first segment, freeing the blood orange segment. Repeat all the way around until all the segments are cut free.
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Recipe Note for Salt: All recipes containing salt are based on kosher or sea salt amounts, not table salt. If using table salt, reduce the amount used to taste.
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Omg, these photos are so beautiful! I’m definitely gonna try this soon!
Awesome recipe – I need to try this. I’m an aficionado of freezing fruit puree’s and fruits whole
Frm where did you get the pretty molds to make these delish pops?
These were the Norpro ice pop molds which we found on Amazon. We also bought the Progressive brand ones to see if they were any different, but at first use they seem to be exactly the same.
omg!!your blog is so great!!!i like it so so so so much!!!this pictures are so amazing!!
I got my copy of the book and can’t wait to start trying some of the recipes!
that photo really pops. 🙂
WOW…the pops look beautiful and yummy.
These look great. We usually make sorbet with blood oragnes (its great), but this will be another use. The kids will love it. The photos are great as well…
I think we have to get the Bi-Rite cookbook.
With 80+ degree temps on tap for us this week, popsicles are definitely in store. And maybe a grown up version with a little tequila added for flavor – but just a bit so it will freeze! Beautiful photos as always 🙂
Just STUNNING. I am speechless.
Swoon! This makes me anticipate the arrival of summer that much more.
Oh yum! This looks amazing. I remember visiting Bi-Rite Creamery when I went to SF a few year ago, they are so awesome! I can’t wait to get my hands on this book. Nice video by the way 🙂
Love the video – music, recognizable faces, laughter… everything about it! Well done, as always 🙂
Wow… blood orange is one of my favorite fruits, visually, and you’ve done an amazing job with this dessert, like liquid rubies distilled into a frozen pop.
Beautiful pictures, they look so delicious. I was lucky to visit Bi Rite the last time I was in SF, they ae really awesome. Will definitely order the book.
Love that video, thanks for sharing it again!
Beautiful photo! Preordered my book and am supposed to receive it today. Super excited!!! Thanks for brining my attention to it.
They look utterly delicious! Love the bright color that blood oranges give. Amazing photos! Too bad I do not have these Popsicles in my freezer now.
I have been hearing so much about Bi-Rite Creamery lately. I need to make a trip up to San Francisco soon! Also, gorgeous photos and those pops looks scrumptious.
Unable to pin this – not certain why – just a heads up.
You get the prize for prettiest post of the week! Luscious, indeed…
I’m just in awe of how pretty the colors are!
Yummmmm! Breakfast food if you ask me.
Refreshing and eye popping, these popsicles are perfect for this unexpected temperature rising on the East Coast. Long been a fan of Bi-Rite, I’m definitely getting the book to feast on the recipes and your stunning photos.
These look like great popsicles! And as always I love the little details in the photos- in this case the wood grain beneath the white paint on the table surface. Subtle but lovely swirls- especially where you can see the knot. And the color variation of the oranges is wonderful. Thank you for sharing!
Ooohhhh, what a pretty color! I must obtain blood oranges and ice pop mold. Perfect refreshment for spring.
Discovered the book through your website and preordered. My copy is arriving today! So excited. Everything looks gorgeous, as always! Thank you for being an inspiration.
These are too fabulous!
Oh my goodness, your blog is a visual feast! Beautiful, beautiful photography and amazing videography. I savoured every bit of your post. (And now I need to get Sweet Cream & Sugar Cones).
Hi There,
This is looking Awesome. It’s so full of cool colors and aroma. Saving this recipe of urs and wud love to give ur version a try on the coming weekend. Have a great day….Sonia !!!
Good heavens, Todd & Diane! Never seen more beautiful popsicles!!
I’ve been wanting to use Blood Oranges for awhile now. These will be perfect!
Thanks for sharing!
~Liz
Love it! I just recently found out that I like blood oranges…can you believe that? Had never had them until we were at Disney. xoxo see you guys in a few weeks!
Wow, totally beautiful post, and a fantastic video. I’m blown away!
When it gets a tad warmer here, I’ll have to make pops! Yum!
These sound fabulously easy! Yum!
Wow, sounds wonderful and the pictures are gorgeous as always. This sounds like a book that I need to add to my collection.
They look wonderful and almost creamy but there’s no cream in the recipe…just those beautiful blood oranges. Spectacular photography and I will be making these once the weather warms up a bit!