Blood orange and Aperol slushie
Australian Gourmet Traveller recipe for blood orange and Aperol slushie.
- 15 mins preparation
- 10 mins cooking plus cooling, freezing
- Serves 8
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Ingredients
- 200 gm caster sugar
- 500 ml (2 cups) freshly squeezed blood orange juice
- 50 ml Aperol, plus extra to serve
- 300 ml freshly squeezed orange juice
Method
Main
- 1Stir sugar and 200ml water in a saucepan over medium heat until sugar dissolves, then reduce heat to low and simmer until a thick syrup forms (5-8 minutes). Set aside to cool.
- 2Whisk together blood orange juice, Aperol and 200ml sugar syrup (or to taste) in a bowl, pour into a shallow 1.5-litre container and freeze, scraping regularly to form crystals, until completely frozen (8 hours to overnight).
- 3Whisk together orange juice and 100ml sugar syrup (or to taste) in a bowl, then pour into a shallow 1.5-litre container and freeze, scraping regularly to form crystals, until completely frozen (8 hours to overnight).
- 4To serve, scrape both ices with a fork to fluff. Layer into chilled glasses and serve extra Aperol to taste.