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.
220g (1 cup) caster sugar
250ml (1 cup) water
325ml blood orange juice
40ml (2 tbsp) lemon juice
40ml (2 tbsp) Campari
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.