Great opportunity to break out that ice cream machine that has been sitting in the box since last summer.
Or perhaps fill up some popsicle forms for a great treat on the go!
1 cup loosely packed mint
2/3 cup sugar
1 -1/2 cup water
1 cup Blood Orange juice
Juice from 2 limes
In a sauce pan,combine 3/4 cup of water with sugar and place over a high heat. Boil to reduce liquid in half. Take pan from stove top and let simple syrup cool.
Light chop the mint and combine with juices & remaining water, in a stainless steel bowl. Mix in the simple syrup and place bowl, covered, in the refrigerator for a few hours. Strain the liquid and discard the mint before freezing your sorbet or pouring into popsicle molds.
Set into ice cream maker and follow manufacturers instructions.
Freeze it, share it or eat it.
Kick up the recipe by adding 2 shots of light rum or a dash of both cinnamon and cayenne pepper.