Orangesorbetijs with camparisiroop

Heat (without cooking) 300 ml blood orange juice, 125 g sugar and 300 ml water until the sugar is dissolved. Remove the pan from the heat and allow the mixture to cool slightly. Pour into the freezer and put in the freezer for 2 hours. Then stir every 30 minutes with a fork. After 4-5 hours the sorbet ice has the right structure.

Bring the Campari to the boil with the rest of the juice and the sugar in a saucepan. Let the mixture boil down to 100 ml, remove the pan from the heat and allow to cool. Scoop 8 rolls of rolling ice cream into 4 glasses and pour the campanose syrup on top.