Citrus and yogurt may seem like an odd partnership, but they work beautifully together in this winter breakfast bowl. As you spoon through it, bright fruit cuts through the creaminess, while bitter cacao and toasted nuts bring texture and balance.

Most mornings, I begin the day with yogurt, fruit and nuts. It's a simple and satisfying breakfast - light and steady.

Here, bright citrus folds into creamy yogurt, with bitter-edged cacao and toasted nuts adding depth and crunch. The result is a satisfying, fiber-forward breakfast that comes together quickly, but somehow feels luxuriant.

Key Ingredients + Substitutions

Yogurt forms the base of the bowl. Full-fat plain yogurt works best. I often use homemade yogurt; heirloom styles like matsoni or filmjölk are especially good here.

Citrus is at its best in winter, when it's both abundant and affordable. Oranges and grapefruit are my usual choice, though mandarins, clementines, or blood oranges all work nicely.

Lemon curd adds gentle sweetness and sharpens the citrus notes. I use a honey-sweetened curd, but store-bought is fine. In a pinch, a spoonful of honey works well. If you're feeling particularly ambitious, you might try drizzling bergamot syrup over the yogurt, too.

Raw cacao nibs bring a pleasant bitterness and crunch, balancing the sweet-tart flavors of the fruit and yogurt.

Toasted nuts add richness and texture. Hazelnuts are my favorite, but almonds, pecans, walnuts, or pine nuts are all good options.

Fresh mint adds color and a clean, bright finish. Very thinly sliced lemongrass or makrut lime leaves deepen the citrus notes, though their texture is notably more fibrous.

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Winter Yogurt Bowl Recipe

In the heart of winter, citrus takes the lead. Ir works beautifully in this simple breakfast bowl, finished with a swirl of lemon curd, fresh mint, and a scattering of nuts and cacao.

This recipe makes enough for six, but it scales easily for one or two.

Course Breakfast

Cuisine American

Keyword citrus, fruit, yogurt

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Servings 6 servings

Author Jenny

Ingredients

• 2 medium oranges
• 1 medium grapefruit
• 1 quart yogurt (full-fat, plain)
• ½ cup honey lemon curd
• ½ cup cacao nibs
• ½ cup toasted nuts (hazelnuts, walnuts, pecans, almonds, etc)
• 1 cup fresh mint (loosely packed)

Instructions

Preparing the citrus fruit

• Finely grate the orange and grapefruit zest, taking care to avoid the bitter white pith. Place the zest into a small bowl and set it aside.
• Using a sharp knife, slice off the top and bottom of the fruit so it sits flat on the cutting board. Cut downward to remove the remaining peel and white pith, following the curve of the fruit.
• Holding the peeled fruit over a bowl, cut along each side of the thin membranes to free the citrus segments, letting them fall into the bowl.

Finishing the bowls

• Stir the reserved citrus zest into the yogurt. Spoon the yogurt into each of six bowls. Drizzle the lemon curd over the bowls of yogurt, and then arrange the reserved citrus segments onto the yogurt.
• Sprinkle the cacao nibs and toasted nuts over the yogurt and fruit, then garnish with the bowls with plenty of fresh mint. Serve immediately.

Other citrus-forward recipes for winter

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Bergamot orange is a gorgeous winter fruit, bright as the sun, with a striking punch of acidity underpinned notes of flowers and black pepper. Its complexity means that it brings big flavor to whatever you happen to make, and this simple bergamot orange syrup is one of the easiest ways to both use and preserve the fruit.

What is it?

Bergamot orange syrup is a simple syrup made with sugar and bergamot oranges - a type of citrus fruit with a notably sour flesh and a deeply fragrant, floral aroma. It hits the tongue with the striking acidity of a lemon, but finishes on a more elusive note of flowers. Botanists believe it's a natural cross between bitter oranges and lemons.

Like other citrus fruits, it's rich in various antioxidants, such as hesperidin, which is strongly anti-inflammatory (1) and supports the nerves (2). Bergamot orange in particular supports cellular health, the heart, and metabolic health (3).

Essential oils gives the fruit its distinct flavor, and those naturally occurring oils also make their way to this syrup giving it a sweet pepperiness and touch of orange flower. These same essential oils are used in aromatherapy to ease feelings of anxiety and stress (4).

What's in it?

To make the syrup you'll need fresh bergamot oranges, which are in season in late winter and early spring. To that, you'll add a small amount of water and about a cup of sugar. Sugar both sweetens the syrup and helps to preserve the bergamot juice, but you can also use honey as an alternative.

In this recipe, we'll use the whole fruit (including the rind). It's easier to make, and lends a subtle bitter note to the syrup - increasing the complexity of the flavor and compounding its medicinal benefits.

Where to find bergamot oranges

Bergamot oranges are a specialty citrus fruit grown throughout the Mediterranean, but in limited quantities in the United States. You may be able to find them at farmers markets in citrus-growing areas.

But your best bet is to order them online. I ordered ours from Pearson Ranch.

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Bergamot Orange Syrup Recipe

Citrusy with notes of flowers, this bergamot orange syrup has a romantic, ethereal quality. Swirl some into your morning tea, or drizzle some over fresh fruit and homemade yogurt for an easy breakfast.

Course Beverage

Cuisine American

Keyword citrus

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 16 servings (2 cups)

Author Jenny

Equipment

• Medium Saucepan
• Fine-mesh Strainer

Ingredients

• 3 bergamot oranges
• ½ cup water (as needed)
• 1 cup unrefined cane sugar

Instructions

• Chop the oranges, including the rind, into 1-inch pieces, and then dump them into a medium saucepan. Add the water and sugar, and bring it all to a boil over medium-high heat.
• When the water reaches a boil, turn down the heat to medium-low. Occasionally smash the oranges with a wooden spoon to facilitate the breakdown of the rind. Let the oranges simmer about 20 minutes, or until the peel is cooked through and takes on a glossy color.
• Strain through a fine-mesh sieve, bottle, and store in the refrigerator up to 1 month or in the freezer up to 3 months.

Recipe Questions

Other winter fruit recipes you might like

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Bright, floral, and honey-sweetened, this lemon curd cooks up in minutes on the stovetop into a silky, spoonable spread. Naturally sweetened and deeply lemony, it's an easy upgrade for biscuits, homemade yogurt, or toasted sourdough bread.

Lemon curd typically calls for four ingredients: lemons, eggs, butter and sugar. I swap refined sugar for honey. It sweetens the curd while adding a floral depth white sugar can't match.

Key Ingredients + Substitutions

Lemons are the heart of this recipe. You'll use both the juice and the zest. If you can find them, opt for Meyer lemons. They're slightly sweeter and less sharp than regular lemons, with fragrant zest that pairs beautifully with honey. If Meyer lemons aren't available, regular lemons or a mix of lemons and clementines work well.

Eggs and egg yolks thicken the curd, making it velvety smooth like custard. Pasture-raised eggs give the richest color an deeper flavor.

Butter adds richness and a silky finish. While most recipes call for unsalted butter, I find that salted butter works best. That delicate nudge of salt balances the honey's sweetness and the lemons' sourness. Keep in mind that unsalted butter and a pinch of sea salt works fine as a substitute.

Honey deepens the flavor and gives the curd a richer color. Orange blossom honey is a particular favorite of mine in this recipe, but just about any honey will work. For best results, use smooth-flowing liquid honey rather than one that has crystallized.

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Honeyed Lemon Curd Recipe

A silky, stovetop lemon curd is naturally sweetened with honey instead of refined white sugar. Ready in about 20 minutes and perfect for making ahead, it keeps well in the fridge for easy breakfasts and simple desserts all week.

Course Condiment

Cuisine American, british

Keyword citrus, honey, lemon

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 1 pint (8 servings)

Author Jenny

Equipment

• mixing bowl
• Whisk
• saucepan
• Wooden Spoon
• Fine-mesh Sieve

Ingredients

• ¾ cup honey
• 2 whole eggs
• 4 egg yolks
• ⅔ cup lemon juice (from 6 to 8 lemons)
• 2 tablespoons finely grated lemon zest
• 4 tablespoons cold salted butter (cubed)

Instructions

• Whisk the honey, eggs, egg yolks, and lemon zest in a bowl until smooth and velvety.
• Heat the lemon juice in a small saucepan over medium heat until it just begins to bubble at the edges. Whisking constantly, slowly pour the hot lemon juice into the egg mixture, and then continue whisking until smooth.
• Transfer the mixture to the empty saucepan. Cook over medium heat, stirring constantly, about 5 minutes, until thick enough to coat a spoon. Turn off the heat, and stir in cold butter until fully incorporated. Strain the curd through a fine-mesh sieve. Refrigerate until cold, and store up to 5 days.

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Some of My Favorite Winter Citrus Recipes

Common Recipe Questions

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Homemade coconut milk tastes fresh and delicate with a rich component thanks to the plentiful natural oils it contains, and more delicious than any canned variety you can buy at the store. It's also easy to make with a little time and patience.

What is it?

Coconut milk is the creamy, opaque liquid that you extract after blending coconut meat with a small amount of water. It is sweet, mild in flavor, and deliciously rich.

You can use it as an alternative to dairy if you're sensitive to compounds such as lactose or casein, and it also has a long tradition of use in Asian and South Pacific cookery.

How is it made?

Coconut milk is fairly easy to make at home, and the process for both commercial and homemade versions begins the same. You start by separating the coconut flesh from the husk, grating or blending it into small chunks with water, next you'll squeeze and strain the meat and water mixture to extract the milk.

• Traditionally, you split a brown coconut and then scrape away and reserving the white flesh which is then mixed with water, squeezed, and strained.
• Commercial coconut milk is prepared through mechanized production which involves separating the white flesh from the husk, and grating or pressing it to extract the milk. Additives such as gums and preservatives are often added to the liquid before it's canned.
• To make it at home with fresh coconut, you can follow the traditional method by using a coconut scraper, or by prying the white flesh from the coconut husk and blending it with water in a high-speed blender before straining and serving.
• To make it at home with dried coconut, you'll simply blend dried coconut with hot water in a blender, and then strain and serve.

Tips for making coconut milk

Homemade coconut milk needs only two ingredients: coconut and water. And while the process is simple, you'll need some special pieces of kitchen equipment in order to make it such as a high-speed blender.

• Use mature brown coconuts and reserve young green coconuts for making coconut water and coconut yogurt. It also has a fresher, richer flavor than
• Use hot water as it will extract the coconut's beneficial oils more easily, resulting in richer flavor and texture.
• Remove the rough husk, but it's okay if a bit of the brown hull remains. The thin layer of brown hull that surrounds the fresh coconut meat has no impact on flavor or texture.
• If you make it regularly, invest in a coconut grater as well as a coconut drill. They're super affordable and the traditional tools of choice.

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Coconut Milk Recipe

Homemade coconut milk is rich, sweet, and delicious. It has a subtle coconut flavor, and tastes fresher than canned. While you can make coconut milk from dried coconut meat, using a fresh brown coconut results is worth the effort - resulting in richer flavor.

Course Side Dish

Cuisine Carribean, Indian

Keyword coconut

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 1 quart

Calories 69kcal

Author Jenny

Equipment

• coconut drill
• hammer
• High-Speed Blender
• Cheesecloth
• Fine-mesh Sieve

Ingredients

• 1 large brown coconut
• 1 ¾ cups hot water

Instructions

Preparing the coconut

• Pierce the eyes of the coconut with a coconut drill or a screwdriver, and then invert the coconut over a small pitcher to allow its liquid to drain.
• Next, cover the coconut with a kitchen towel, and hit it with a hammer along its equator. Uncover the coconut, and pry the flesh out of the husk with a sharp knife or spoon, and then set it in a high-powered blender.
• Pour the reserved coconut water plus 1 ¾ cups hot water over the coconut milk, and then blend until smooth.

Straining the coconut milk

• Place a fine-mesh sieve over a large bowl or another container, and then line the sieve with cheesecloth. Pour the coconut slurry into the lined sieve, and then press it firmly to extract as much liquid as possible, discarding the solids or reserving them for another use.
• Transfer the coconut milk to a quart-sized jar, seal tightly, and then transfer to the fridge where it will keep about 4 days. Shake well before using.

Nutrition

Calories: 69kcal | Carbohydrates: 8g | Fat: 4g | Saturated Fat: 4g | Fiber: 1g | Sugar: 7g | Calcium: 98mg

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I make a lot of herb salads at home, but this one is a favorite - especially in winter when citrus fruit is at its peak. With their bright, sweet-tart flavor, Kumquats balance the aromatic and delicately bitter notes of microgreens and basil.

I like to top the salad with a sharp, spiced dressing made with grapefruit juice, fenugreek, and coriander. Both spices amplify the flavor of the salad's herbs and kumquats, bringing another layer of deep and penetrating flavor to a relatively straightforward salad.

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Kumquat and Herb Salad Recipe

Fresh basil, parsley, and microgreens replace lettuce in this salad - bringing bright, intense flavor to the plate. Kumquas add a sweet-tart note and pine nuts give the salad a pleasant crunch.

Course Salad

Cuisine American

Keyword citrus, herbs, spices

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4 servings

Author Jenny

Equipment

• medium mixing bowl
• Pint-Sized Mason Jar

Ingredients

For the Salad

• 2 ounces fenugreek micgrogreens
• 2 ounces basil leaves
• 1 ounce parsley leaves
• 4 green onions (sliced thin)
• 1 cup kumquats (halved lengthwise)
• ¼ cup pine nuts (lightly toasted)

For the Dressing

• 3 tablespoons sesame oil
• 1 shallot (minced)
• ½ teaspoon fine sea salt
• ½ teaspoon ground coriander seed
• ¼ teaspoon ground fenugreek seed
• 1 tablespoon grapefruit juice

Instructions

• Toss the fenugreek, basil, and parsley together with green onions. Arrange the kumquats over the greens, and then sprinkle the toasted pine nuts on top.
• Spoon the sesame oil, shallot, salt, spices, and grapefruit juice into a small jar with a tight-fitting lid. Seal the jar tightly and shake it vigorously until all the ingredients, oil, and juice mingle together.
• Drizzle the citronette over the salad and serve immediately, or let your guests dress their own salads at the table.

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One of my favorite ways to celebrate winter's citrus season (aside from this fermented lemonade) is to make Citrus and Honey Posset.

Posset is an old-fashioned dessert - a cross between custard and whipped cream. Smooth and silky, you eat it with a spoon for dessert. In this version, you'll skip the sugar in favor of honey and use two kinds of citrus fruit for a beautiful, bright tartness.

Ingredients + Substitutions

Citrus gives the possets their bright, tart flavor. But it performs another function, too. It helps them set properly. I use Satsuma oranges and Meyer lemons in this recipe, but you can also make posset with grapefruit, limes, clementines, and oranges.

Heavy cream provides a delicate, smooth texture. Look for grass-fed cream for the best flavor and highest nutrient density. Avoid creams with additives such as carrageenan.

Honey adds sweetness. Orange blossom honey is particularly delicious in this recipe if you have access to specialty honey. You can also swap sugar for honey.

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Citrus-Honey Posset Recipe

Bright with citrus, this honey-sweetened posset is like a cross between whipped cream and custard. It is light, delicate and deliciously creamy.

Course Dessert

Cuisine English

Keyword citrus, cream, honey

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Refrigeration 8 hours hours

Total Time 8 hours hours 25 minutes minutes

Servings 6 servings

Author Jenny

Equipment

• microplane
• Small saucepan
• Whisk
• ramekins

Ingredients

• 1 Meyer lemon
• 2 Satsuma oranges (or substitute tangerines or clementines)
• 2 cups heavy cream
• ⅓ cup honey

Instructions

Preparing the citrus.

• Finely grate the zest of the lemon and satsumas, avoiding the bitter white pith. Transfer the grated zest to a small saucepan, then juice the citrus fruits into a separate container.

Warming the cream.

• Pour the cream and honey into the saucepan over the zest, then bring it all up a light simmer - about 180 F. Carefully watch the pan to ensure the honey dissolves fully and the pan doesn't overflow.
• Turn off the heat and allow the cream to cool in the pan for about 5 minutes.

Finishing the possets.

• Stir the reserved citrus juice into the cream, then strain the liquid through a fine-mesh sieve. Pour the strained cream into individual ramekins or other small dishes and transfer them to the fridge. Each should hold about 3 ounces of posset.
• Allow the possets to set in the fridge for at least 8 and up to 12 hours. Serve cold. Store any leftovers in the fridge for up to 2 days.

More Citrus Goodness

Love winter's citrus? Here are some of our favorite citrus recipes.

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Recipe Questions

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Growing up, every gathering at my grandfather's house involved full spreads of Italian food and seasonal libations. I remember polenta poured onto ten-foot tables, antipasti plates stacked high with marinated squid and salty olives, and different types homemade pasta. While most dishes, like pasta (hold the clam sauce, please), truly appealed to my youthful tastes, others required a more sophisticated palate. Pan-fried smelt … no thank you. Stinky cheeses … I'll pass. And distilled beverages that tasted like, well, Bactine … maybe next time.

Around Easter, my family broke lent's fast with traditional limoncello, an Italian after-dinner aperitif infused with the flavors of springtime. Of course I didn't appreciate this drink poured from a frosty bottle into slender, squat glasses. And instead of shooting it back (like I would've in my college days) the adults slowly sipped this cordial alongside their stovetop espresso.

Old Country Traditions

Limoncello, and most digestivi, dates back to the middle ages. These strong and often bitter drinks soothed the stomach after a heavy meal. Italian monks grew and infused herbs, concocting digestifs to ward off diseases like cholera. And Italian fisherman sipped limoncello each morning to stave a cold.  Families of the Amalfi Coast served this light and sweet digestif to guests when lemons were in season. It's incomparable flavor, due to the large fresh Italian lemons with thick flesh, became a fashionable drink and an Italian custom.

Today, Italians serve ice-cold limoncello after meals to give thanks, similar to the ancient monks. And the artisanal distillers still source their lemons directly from farmers and process them only after scrupulous selection.

A Maturing Palate

Despite my humble upbringing, the exposure to fine foods eventually paid off. My grownup tastes have since taken a liking to salty fish, aged cheese, and strong limoncello drinks. But instead of hunting down a bottle of the imported variety, like the kind my grandfather served, I prefer to make my own concoction with local distilled vodkas and only the best organic lemons.

Since limoncello is made from the zest, or peel, of the lemon, selecting fresh, pesticide-free fruit is important. Organic, in-season lemons yield a sweet tasting liquor with an almost fluorescent hue. And while traditionally enjoyed after meals, limoncello makes a perfect anytime drink (and much more pleasant than its bitter counterparts, Campari or Aperol). Savor it mixed with club soda or Pellegrino, or infused in desserts and sorbets.

Spring Limoncello

If I'm lucky, I'll craft my seasonal potion with fresh California lemons sent to me from my friend's backyard. But since citrus fruits aren't native to my mountain region, I'm confined organic varieties found at my local grocer.

On the alcohol front, however, I'm much more privileged. Local organic rye and potato vodkas create the base for my homemade digestif.

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Springtime Limoncello

Limoncello, an Italian digestif once used to ward off sickness, makes a delightful springtime aperitif. Work this DIY recipe, made from organic lemons and craft vodka, into your springtime traditions. It's delicious sipped on its own, or worked into desserts like this Limoncello Tiramisu.

Course Drinks

Cuisine Italian

Keyword lemons, limoncello, sugar

Prep Time 15 minutes minutes

Servings 2 quarts

Calories 57kcal

Author Jenny

Ingredients

• 10 lemons
• 1 quart vodka
• 2 ½ cups water
• 1 ½ cups sugar

Instructions

• Wash and dry all the lemons.
• Using a vegetable peeler, remove the yellow zest from the lemons. Try to keep the long peels in tact. Trim away any large pieces of pith. Use the naked lemons promptly to make lemonade for the kiddos!
• Transfer the peels into a one-quart Bell jar and pour over the vodka, completely submerging the peels. Screw on the lid and let sit, away from direct sunlight, for two weeks (you can strain them earlier, but the longer they sit, the more lemony the taste).
• Strain the vodka through a fine mesh sieve. Discard the zest.
• Combine the water and sugar in a saucepan over medium heat. Cook, stirring to form a simple syrup. Remove the pot from the heat and let cool to room temperature.
• Pour the vodka into the syrup and stir to combine.
• Funnel the mixture into large bottles and cap or cork tightly.
• Store limoncello in the fridge for a minimum of four hours, and up to two weeks for a mellower taste, before consuming. Keeps in the fridge for up to one month and the freezer for up to a year.

Nutrition

Serving: 1oz | Calories: 57kcal | Carbohydrates: 6.25g | Sodium: 1mg | Potassium: 23mg | Sugar: 5g | Vitamin C: 8.3mg

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In the late fall, you can find fresh cranberries at most supermarkets. They have such a brief season; you need to snap them up while you can.

When they're available, I make cranberry kvass - a wintertime riff on my fruit kvass recipe. It's sweet and tart with a delicate effervescence. And you only need a handful of ingredients.

If you're unfamiliar with it, kvass is a fermented drink from Eastern Europe. Traditionally, it's made with stale bread such as sourdough rye bread, honey, or a similar sweetener, and a starter culture that acts as a sort of wild yeast and lactic acid bacteria. It ferments for a few days at room temperature, and then the fermentation process infuses it with beneficial bacteria.

This version, which uses cranberries instead of bread, tastes delicately tart and has a lovely color that borders between scarlet and pink. Once you've got the hang of making it, you can also adjust the recipe by adding other fruits or spices (ginger and apples are some of our favorite additions);

Ingredients + Substitutions

Cranberries give the kvass its vibrant scarlet color and its tart, fruity flavor. You can use fresh or frozen cranberries. If using frozen berries, thaw them first.  Chopping the berries before fermenting them encourages them to release their color and flavor into the kvass.

Raw honey provides sweetness and provides fuel for the beneficial microbes responsible for fermentation. You can use any caloric sweetener, including minimally processed sugar, such as turbinado sugar or another natural sweetener like maple syrup. You can adjust the amount of honey you use, but I recommend adding at least 1 tablespoon and no more than ¼ cup.

Salt provides flavor and a dose of minerals. Some people avoid salt and prefer adding a little tarter cream instead.

A starter culture kickstarts fermentation. Kvass is a yeast-based ferment that is ready in a few days.

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Cranberry Kvass Recipe

Cranberry Kvass is a tangy, probiotic-rich drink that supports digestion and immunity-perfect for holiday tables and winter sipping.

Course Drink, Ferment

Cuisine American, Russian

Keyword cranberries

Prep Time 10 minutes minutes

Fermentation 6 days days

Total Time 6 days days 10 minutes minutes

Servings 6 servings

Author Jenny

Equipment

• ½ gallon jar
• flip-top bottles

Ingredients

• 4 cups fresh cranberries (picked through and chopped coarsely)
• ¼ cup honey
• ½ teaspoon sea salt
• ¼ cup starter culture (see note above)
• lukewarm water (to fill the jar)

Instructions

• Combine the cranberries, honey, salt, and starter culture in a half-gallon jar. Pour enough water over the ingredients to fill the jar to its shoulders, then stir until the honey is dissolved.
• Seal the jar, then ferment the kvass at room temperature (ideally 65°F to 72°F) for 3 to 4 days, burping the jar daily. If the jar hisses when you burp it, that's a good sign that the kvass is ready.
• Strain the kvass through a fine-mesh sieve. Pour the kvass into flip-top bottles, filling them up to the shoulder. Transfer them to the fridge to bottle condition for at least 3 days, to allow the bubbles to set.
• Pour over ice. Store the kvass in the refrigerator for up to 3 months.

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Olive oil ice cream, as its name implies, also contains unrefined, extra virgin olive oil as a primary ingredient.  While olive oil undoubtedly brings a unique charm to ice cream, it also imbues this nourishing dessert with naturally occurring antioxidants and fat-soluble vitamins like vitamin E - a vitamin that is relatively difficult to come by in the standard American diet - at least in its natural form.  These nutrients are further enhanced by the addition of blood orange - a food rich in vitamin C and various minerals.

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olive oil ice cream

Olive oil ice cream, enriched by pasture-raised egg yolk, fresh cream and whole milk, is dense in vitamins, minerals and antioxidants. The combination of unrefined extra virgin olive oil and blood oranges, with their fruity and floral perfumes, adds a beautiful flavor to a special and unique dessert.

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Author Jenny

Ingredients

• 2 blood oranges
• ¾ cup unrefined extra virgin olive oil
• 2 cups heavy cream (preferably fresh not ultrapasteurized)
• 2 cups whole milk (preferably fresh not ultrapasteurized)
• 6 egg yolks (beaten)
• ⅓ to ½ cup honey (preferably wildflower or orchard blossom)
• 6 to 8 drops organic food-grade orange essential oil
• fine sea salt

Instructions

• Zest the blood oranges and reserve the zest.
• Tenderly segment the oranges, removing the white pith and tough membranes and reserving the tender, colorful orange flesh. Set aside.
• Whisk unrefined extra virgin olive oil, heavy cream, whole milk and beaten egg yolks together until thoroughly combined and gently emulsified.
• Vigorously whisk honey into the milk and egg mixture. If your milk and eggs are very cold, the honey may harden and you may find it challenging to combine it thoroughly with the milk and eggs. If that is the case, you may gently warm the mixture of milk and egg yolks over very low heat which enables the honey to blend more efficiently into the cream, milk and egg yolks.
• Stir in reserved orange zest, food-grade organic essential oil and sea salt into the honey-sweetened mixture of milk, cream, olive oil and egg yolks.
• If you've warmed the mixture, cool it in the refrigerator until it becomes quite cold - about twenty minutes.
• Fold reserved blood orange segments into the olive oil ice cream mixture, then freeze it according to your ice cream maker manufacturer's instructions.

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In summertime when days are long and hot, I always like to keep a sweet, frosty treat in the freezer.  More than that, I want to make sure that any treat I do share with my family is particularly nutrient-dense - and, in a way, more than just a treat.

Homemade creamsicles, rich with the vibrant flavor of fresh orange balanced by cream, makes a solid choice.  It's at once refreshing and satisfying, as well as nutrient-dense, blending vitamins like choline and biotin with amino acids and healthy fats like conjugated linoleic acid.

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Homemade Creamsicles

Creamy, icy and rich with the flavors of orange and vanilla, these homemade orange creamsicles satisfy and nourish.

Course Dessert

Cuisine American

Keyword cream, eggs, honey, orange

Prep Time 20 minutes minutes

Feezer 12 hours hours

Total Time 20 minutes minutes

Servings 6

Calories 239kcal

Ingredients

• 3 cups fresh orange juice
• 2 tablespoons honey
• 3 tablespoons cold water
• 1 tablespoon gelatin
• 2 egg yolks
• 1 cup heavy cream
• ½ teaspoon orange extract
• 1 teaspoon vanilla extract

Instructions

• Pour the orange juice into a small saucepan set over high heat, and then whisk in the honey. Allow the juice and honey to boil until reduced to 1 cup. Meanwhile, measure the gelatin into a small bowl and pour cold water over it, allowing it to soften until it takes on the consistency of applesauce.
• Once the mixture of honey and orange juice forms a viscous syrup, and is reduced to 1 cup, whisk the gelatin into the syrup until it completely dissolves. Remove it from the heat and allow it to cool to room temperature.
• Pour the cooled orange syrup into a blender. Drop in the egg yolks, and then pour in the milk and orange and vanilla extracts. Blend until combined, about 20 to 30 seconds.
• Pour the creamsicle mixture into popsicle molds, leaving about ¼ inch headspace in each mold to allow for expansion. Allow the popsicles to freeze until solid, about 12 hours.

Nutrition

Calories: 239kcal | Carbohydrates: 20g | Protein: 3g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 119mg | Sodium: 21mg | Potassium: 284mg | Sugar: 16g | Vitamin A: 920IU | Vitamin C: 62.2mg | Calcium: 47mg | Iron: 0.4mg

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