Blood orange and Aperol slushie

1.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.

2.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).

3.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).

4.To serve, scrape both ices with a fork to fluff. Layer into chilled glasses and serve extra Aperol to taste.