1 Put a plastic container big enough to take the sorbet into the freezer.

2 Put the sugar and water in a saucepan, bring to the boil and stir until the sugar has dissolved. Allow to cool completely.

3 Mix the sugar syrup with the orange juice and Campari.

4 Churn in an ice-cream maker and freeze in the chilled container. Or pour the mixture into the chilled container and put in the freezer for an hour (set a timer), then remove and churn by hand or in an electric mixer until it starts to look lighter; return to the freezer and repeat the process an hour later.