If you are lucky enough to have an ice-cream maker, then you’re laughing with this recipe. If not, find a friend who has one.

Average: 2.6 (18 votes)


220g (1 cup) caster sugar
250ml (1 cup) water

325ml blood orange juice

40ml (2 tbsp) lemon juice

40ml (2 tbsp) Campari


Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Prepare sugar syrup by placing sugar and water into a saucepan. Dissolve sugar and then bring to the boil, reduce heat and allow to simmer for 5 minutes.

Mix blood orange juice with lemon juice, Campari and enough sugar syrup to bring mixture to 17 baume. Place in ice-cream machine and churn for 45–50 minutes.