Method

• 1.
  Campari jelly: Place the sugar and water in a medium saucepan over low heat, stirring until sugar dissolves. Add orange juice and Campari. Stir over medium heat and bring to a simmer. Remove from heat.
• 2.
  Soak gelatine sheets in a bowl of cold water for 5 minutes. Squeeze out excess water. Stir gelatine into the mixture until melted and combined. Strain through sieve into a jug. Pour evenly into 6 x 250ml glasses. Chill for 2 hours until set.

• 3.
  Gin and grapefruit jelly: Place the sugar and water in a medium saucepan over low heat, stirring until sugar dissolves. Add grapefruit juice and gin. Stir over medium heat and bring to a simmer. Remove from heat.
• 4.
  Soak gelatine sheets in a bowl of cold water for 5 minutes. Squeeze out excess water. Stir gelatine into the mixture until melted and combined. Strain through sieve into a jug. Cool to room temperature before pouring evenly over orange layer in glasses. Chill for 2 hours until set.
• 5.
  Ruby grapefruit sorbet: Combine the sugar, water, zest and thyme in a medium saucepan over low heat until sugar dissolves. Bring to the boil, then simmer for 2 minutes. Remove from heat.
• 6.
  Meanwhile, using a Vitamix Ascent Blender, blend strawberries and lemon juice until pureed. Strain through a fine sieve to remove seeds. Stir into syrup with grapefruit juice. Cool over an ice bath then refrigerate for 2 hours or until very cold.
• 7.
  Transfer syrup to an ice-cream machine and churn until desired consistency. Pour into a freezer-proof container and freeze until firm (4 hours or overnight).
• 8.
  Candied orange: Place sugar and water in a medium pan. Stir over medium heat until sugar dissolves. Bring to a simmer and add zest. Cook for 5-8 minutes until translucent. Drain and cool on a wire rack.
• 9.
  To assemble: Top jellies with a scoop of sorbet, candied orange and extra thyme sprigs.