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Blood orange and Aperol slushie

Australian Gourmet Traveller recipe for blood orange and Aperol slushie.

By Emma Knowles, Lisa Featherby & Alice Storey
  • Serves 8
  • 15 mins preparation
  • 10 mins cooking plus cooling, freezing
Blood orange and Aperol slushie
Blood orange and Aperol slushie

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
  • 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.
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  • Author: Emma Knowles, Lisa Featherby & Alice Storey