Ingredients
4.5 cup water
3 cup sugar
1 TBS whole black peppercorns
1 tsp fresh ground black pepper
1 cup of fresh squeezed and strained blood orange juice
2 TBS Meyer lemon juice

Technique:

Place water, sugar, and peppercorns in sauce pan and bring to a boil. Turn off heat and let steep for about a half an hour, stirring occasionally. Strain out peppercorns. Add Meyer lemon juice, ground pepper, and blood orange juice and stir well. Freeze in ice cream or gelato machine and store.

If you do not have a machine, you can freeze the mixture in a shallow metal container. The next day, break it into small enough pieces to put in a food processor and blitz until smooth and freeze in a plastic container. It won’t be as smooth but still good. If you don’t process it, it will be similar to an Italian ice in texture.

Yield= 6 cups