Blood Orange Italian Ice

Steps

1. Whisk 100 ml water100 ml water¼ cup + 3 tbsp water150 ml water150 ml water⅔ cup water and 60 g caster or granulated sugar75 ml caster or granulated sugar¼ cup + 1 tbsp granulated sugar95 g caster or granulated sugar110 ml caster or granulated sugar⅓ cup + 2 tbsp granulated sugar in a bowl for about 2 minutes, until the sugar has fully dissolved.
2. Pour 290 ml freshly squeezed blood orange juice290 ml freshly squeezed blood orange juice1¼ cups freshly squeezed blood orange juice435 ml freshly squeezed blood orange juice440 ml freshly squeezed blood orange juice1¾ cups freshly squeezed blood orange juice through a sieve into the bowl to catch the pips and pulp. Stir in 15 ml fresh lemon juice1 tbsp fresh lemon juice1 tbsp fresh lemon juice25 ml fresh lemon juice1½ tbsp fresh lemon juice1½ tbsp fresh lemon juice.
3. Pour the base into an empty tubpint, up to the max fill line. Put the lid on and freeze on a level shelf for 24 hours.
4. Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Italian Ice.
5. If it looks crumbly or powdery, add 15 ml freshly squeezed blood orange juice1 tbsp freshly squeezed blood orange juice1 tbsp freshly squeezed blood orange juice25 ml freshly squeezed blood orange juice1½ tbsp freshly squeezed blood orange juice1½ tbsp freshly squeezed blood orange juice and run Re-spin.

To serve: Pile into small paper cups and serve with blood orange halves on the side.