Instructions: Place the juice and sugar in a saucepan bring to the boil and stir until the sugar is dissolved.
Cool then stir in the Campari.
Pour into a sorbet (or ice cream) machine churn and freeze.
Alternatively pour into a flat freezer tray allow to part freeze then beat the muxture every half hour or so to break up the ice crystals.
Soften the sorbet in the refigerator for 15 minutes before serving.
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