The tantalizing flavors pf Blood Orange, Lemon and Vanilla for the creamsicle delight.

• 3 lbs Orange Blossom Honey

• 96 oz Spring Water

• Peel from 5 Blood Oranges (no pith)

• Peel fron 1 Lemon (no pith)

• 1/2 packet Lalvin D47

• 1/4 tsp Go Ferm

• 1/2 tsp Fermaid O

Secondary

• 5 Blood Oranges (previously frozen)

• 1 Lemon (previously frozen)

• 1/2 tsp Pectic Enzyme

• 2 Madagascar Vanilla Beans, Split

Begin tasting at day 7 pull when desired flavor is achieved.

Back sweeten to taste.

Pasteurize ( I use the Anova method) for 22 minutes at 140 degrees Fahrenheit .