You will need ice-block moulds and paddlepop sticks for this recipe. Be creative and make use different shaped moulds for some kitsch fun.
- ¼ cup (55 g) caster sugar
- 2 cups (500 ml) blood orange
- mineral water (such as Schweppes Agrum Blood Orange)
- 2 tbsp Cointreau or other orange liqueur
- ¼ cup (60 ml) tequila
- 1 lime, zest finely grated
- ¼ cup (60 ml) lime juice and wedges, to serve
- 1 tbsp sea salt flakes
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.
Freezing time 8 hours or overnight
Combine sugar and ¼ cup (60ml) water in a small saucepan over low heat, stirring for 2–3 minutes until sugar has dissolved. Increase heat to medium and simmer for 1–2 minutes until slightly syrupy. Transfer the syrup to a large heatproof bowl and allow to cool.
Place the blood orange mineral water in a large bowl and lightly whisk to remove the bubbles. Stir into the cooled sugar syrup with the Cointreau, tequila and lime juice. Transfer mixture to a jug.
Carefully pour mixture into the ice block moulds, leaving 1 cm at the top to allow for the ice block to expand as it freezes. Freeze for 8 hours or overnight.
To serve, combine the salt flakes and lime zest in a small bowl. Run the moulds under water to release the ice blocks, then serve with the lime salt and lime wedges.
Photography by Petrina Tinslay, styling by David Morgan and art direction by Anne Marie Cummins.