- 21 ounces plain Greek yogurt (I used Fage 2%)
- 3/4 cup strained blood orange juice (about 3 small oranges)
- 1/2 cup sugar
- 1/2 teaspoon Fiori Di Sicilia Extract
- 1 tablespoon triple sec
In a bowl, stir together the yogurt, juice, sugar and extract until the sugar is dissolved. Refrigerate until the mixture is cold, about 30 minutes. Pour into an ice cream maker and churn until it is thick and almost frozen, pouring in the tablespoon of triple sec at the end. Serve immediately or transfer to a quart-sized contaner and freeze. Let the container thaw for 30 minutes before serving.