Grapefruit and Campari Sorbet

• 1 pint (575 ml.) water
• 8 oz. (225

Make a syrup from the water and sugar by bringing to the boil and cooking until the sugar has dissolved. Allow to cool.

Mix the cold syrup with the rest of the ingredients and place into an ice cream machine or the deep freeze. If using the deep freeze, remove and stir as often as possible before it sets.