Orange Sorbet with Campari

Rinse the oranges with hot water, and grate the zest of two oranges, and squeeze the juice of all the oranges.

Bring the sugar, orange zest and 75 ml (approximately 1/3 cup) of water to a boil in a pot while stirring, then let stand for 5 minutes. Let cool and pour through a sieve. Beat the egg white to soft peaks. Add the orange and lemon juice to the sugar mixture and fold in the egg whites. Pour the mixture into a shallow metal bowl and freeze for about 4 hours and stir. (Or finish in an ice cream freezer.)