One great thing about the fall months is the abundance of citrus fruit. Meyer lemons, grapefruits, Persian limes, and of course: blood oranges. I LOVE blood oranges. There’s something more delicate to their flavor, or maybe it’s just the sexy crimson color, but they’re special, and I always look forward to them. Blended with coconut cream, the blood orange juice makes for a fantastic creamsicle. If you can’t find blood oranges, no worries! Regular orange juice will work just fine.
For 8 to 10 popsicles
1 cup blood orange juice
6 tablespoons agave nectar
2 cups canned coconut milk
2 teaspoons orange zest
1/2 teaspoon vanilla extract
Simmer 2 tablespoons agave nectar and orange juice over medium heat in a small saucepan until reduced by half – this will take 20-40 minutes. Stir occasionally. Once it has reduced, remove from heat and let cool to room temperature.
Whisk together the coconut milk, remaining agave nectar, orange zest and vanilla. Add orange juice mixture and whisk until barely marbled. Pour mixture into popsicle molds and freeze until solid.