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.
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.