175g caster sugar
425ml of blood orange juice
juice of 1 lemon
Make a simple sugar stock syrup with the water and the sugar. Bring to the boil, and once the sugar has dissolved, simmer gently for another 5 minutes. Allow to cool then add to the orange and lemon juices. Put into the fridge to chill. Put the mixture into an ice-creamer maker, or into a shallow container, turning every half an hour or so to disperse the ice crystals. Allow to soften slightly (for around 15 minutes) before serving.