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Blood orange and Aperol slushie

Start this recipe a day ahead to freeze the slushie.
From: gourmettraveller.com.au SERVES 8-10

200 gm caster sugar
500 ml (2 cups) freshly squeezed blood orange juice
50 ml Aperol, plus extra to serve
300 ml freshly squeezed orange juice

Stir sugar and 200ml water in a saucepan over medium heat until sugar dissolves, then reduce heat to low and simmer until a thick syrup forms (5-8 minutes). Set aside to cool.

Whisk together blood orange juice, Aperol and 200ml sugar syrup (or to taste) in a bowl, pour into a shallow 1.5-litre container and freeze, scraping regularly to form crystals, until completely frozen (8 hours to overnight).

Whisk together orange juice and 100ml sugar syrup (or to taste) in a bowl, then pour into a shallow 1.5-litre container and freeze, scraping regularly to form crystals, until completely frozen (8 hours to overnight).

To serve, scrape both ices with a fork to fluff. Layer into chilled glasses and serve extra Aperol to taste.