You just need a hand­ful of in­gre­di­ents to cre­ate th­ese easy make-ahead frozen treats. Blush­ing-red with del­i­cate sweet­ness, you can’t help but be en­ticed by the bliss­ful kiss of blood or­ange desserts.

donna hay - - BLOOD ORANGE -

cam­pari and blood or­ange granita

1 cup (250ml) wa­ter ½ cup (110g) white (gran­u­lated) sugar 1 ta­ble­spoon finely grated blood or­ange rind 2 cups (500ml) blood or­ange juice ¼ cup (60ml) Cam­pari mi­cro (baby) lemon balm, to serve Place the wa­ter and sugar in a medium saucepan over high heat, bring to the boil and cook, stir­ring, un­til the sugar is dis­solved. Set aside to cool slightly.

Add the blood or­ange rind, juice and Cam­pari to the mix­ture and mix well to com­bine. Pour into a 20cm x 30cm metal slice tin and freeze for 6–8 hours or un­til com­pletely frozen.

Us­ing a fork, rake the granita and freeze un­til ready to use. To serve, di­vide be­tween cups and serve with the lemon balm. SERVES 6.

blood or­ange, vanilla and lemon­ade pop­si­cles

¹⁄³ cup (75g) caster (su­perfine) sugar 1 vanilla bean, split and seeds scraped 2¼ cups (560ml) clear lemon­ade ¹⁄³ cup (80ml) blood or­ange juice 2 blood or­anges, thinly sliced Place the sugar, vanilla bean and seeds, and ½ cup (125ml) of the lemon­ade in a small saucepan over high heat and cook, stir­ring, un­til the sugar is dis­solved. Re­move from the heat, dis­card the vanilla bean, and set aside to cool slightly.

Add the blood or­ange juice and re­main­ing lemon­ade and mix to com­bine. Di­vide the or­ange slices be­tween 8 x 80ml pop­si­cle moulds. Pour over the lemon­ade mix­ture, cover with alu­minium foil and insert pop­si­cle sticks. Freeze for 4–6 hours or un­til frozen. Serve. MAKES 8.

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