Combine the water and sugar in a saucepan over medium heat. Warm the water up just until all the sugar dissolves.

Remove from the heat. Add the blood orange juice. Mix to combine.

Pour into a shallow, wide aluminum square or rectangle baking pan. Place into the freezer.

Every 30 minutes, use a fork to scrap the mixture. Scrap both vertically and horizontally.

Repeat the process until completely frozen about 2 to 2 ½ hours.

For best results, serve the day of, or within a couple days.