Blood Orange Sorbet And Ice Cream Bars - sugar

Method

• Bring sugar and 1 cup water to a boil. Cook for 1 min. Remove from heat and let cool to room temperature.
• Combine 1 cup cooled syrup with blood orange juice. Chill then churn in an ice cream machine following manufacturer's instructions.
• Line a 10x4 inch loaf pan with parchment paper. Spread sorbet over base of prepared pan and smooth top. Cover and freeze for 2-3 hours, or until firm.
• Meanwhile, place vanilla ice cream in refrigerator for 30 mins to soften slightly. Spoon over sorbet and smooth surface. Cover and freeze for 2-3 hours or overnight, until firm.
• Combine citrus segments with 1/4 cup remaining syrup in a medium bowl. Cover and chill until required.
• To serve, carefully dip loaf pan in warm water then invert onto a cutting board. Discard parchment paper and cut into slices. Serve with orange segments in syrup.