Blood orange and Aperol slushie

AT A GLANCE

  • Serves 8 people

Start this recipe a day ahead to freeze the slushie.

  • 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
01   Stir 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.
02   Whisk 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).
03   Whisk 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).
04   To serve, scrape both ices with a fork to fluff. Layer into chilled glasses and serve extra Aperol to taste.
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