When I want to add a touch of acidity and color to my desserts, nothing beats a blood orange coulis. Its flavor is more intense than regular orange, and its vibrant red color makes this coulis as beautiful as it is delicious! Perfect for topping homemade ice cream made with Ninja Creami, this coulis is a true visual and gustatory delight.
Ingredients
- 4 blood oranges (approximately 300 ml of juice)
- 1 to 2 tablespoons of agave syrup or honey (adjust according to your taste and the acidity of the oranges)
- 1 teaspoon of lemon juice (to intensify the flavor and stabilize the color)
Preparation
- Extracting the juice from blood oranges:
Squeeze the blood oranges to extract the juice. If you have some pulp or fiber, that's perfect for adding a bit of texture, but be sure to remove any seeds if necessary. - Mix with the sweetener.
In a bowl, combine the blood orange juice with agave syrup or honey and lemon juice. The lemon helps preserve the beautiful color and adds a touch of extra acidity. Taste and adjust the sweetener according to the natural acidity of your oranges. - Thicken slightly (optional):
If you prefer a slightly thicker sauce, you can gently heat the mixture in a saucepan over low heat for 2-3 minutes. This reduces the liquid slightly and concentrates the flavors. Let it cool before using. - Keep refrigerated. Pour
the coulis into an airtight container and store in the refrigerator. It keeps well for a week, but between us, it's so good that it often disappears in just a few days!
Tasting
This blood orange coulis is magical for enhancing vanilla ice cream, lemon sorbet, or even frozen yogurt made with the Ninja Creami. I also love using it on crepes, pancakes, or in a bowl of yogurt for a touch of acidity and a vibrant color. In short, this coulis brings an explosion of freshness to all desserts and adds that little twist that makes all the difference!
