Step: 1/7

Wash an orange and pat dry. Thinly grate the zest, avoiding the bitter white pith.

Step: 2/7

Place the sugar in a small pan with 125ml water and bring to the boil. Stir in the orange zest and allow to bubble for 10 minutes.

Step: 3/7

Pour the orange syrup through a sieve and allow to cool in a freezerproof bowl set over iced water. Squeeze the juice from the grated orange.

Step: 4/7

Mix the campari and orange juice and pour into the orange syrup. Freeze for 45 minutes.

Step: 5/7

Stir the mixture well with a whisk. Freeze for another 21/2 hours, stirring occasionally.

Step: 6/7

Peel the remaining orange and remove the white pith. Separate the orange segments from centre.

Step: 7/7

Scoop out balls of sorbet and arrange on the orange segments. Decorate with herbs.