Had a few too many blood oranges, not enough for a batch of marmalade. So I juiced them, thinking I could make a batch of blood orange gelato in summer.

To ensure the juice would survive without freezing I added the juice of two limes, poured the sieved juice inc pulp (and one pip, LOL!) into hot clean glass jars, put the lids on and these are currently sitting in a big pan of boiling water and will be in there for sixty minutes.

The lime juice will lower the pH, important in preserving and the one hour waterbath will heat the juice to kill any bacteria present. I had read and tried preserving whole skinned tomatoes (1/4 tsp citric acid in place of the limes) successfully.

Will see this summer how successful this is. Don’t see any real reason it would not work.

Will post a piccy of any BO gelato I make.