Begin by supreming the citrus: cut the top and bottom off your citrus fruit. Slice the peel from the fruit, top to bottom, getting as close to the flesh as possible. Once the peel is removed, slice any remaining pieces of white pith from the fruit so no white remains. Then, working over a bowl to catch the juices, slice closely along the sides of each membrane to neatly remove the citrus segments in between. Set supremes aside.

In a small bowl or jar, combine equal parts of the balsamic and the oil (start with a tablespoon of each or increase measurements if you wish to save the mixture for another use). Whisk or shake until combined; taste and adjust as needed (remember, the baklouti is spicy so you may want to add more balsamic).

Add gelato to two individual bowls and top evenly with citrus supremes. Drizzle about a teaspoon of the balsamic mixture over each dish; garnish with mint and serve immediately.