Method

• 1.
  Begin this recipe a day ahead.
• 2.
  Line a 400ml bar pan with plastic wrap. Place the sugar and 1 cup (250ml) water in a saucepan over low heat and cook for 5 minutes, stirring until sugar dissolves. Transfer syrup to a jug with the orange juice and Campari, then add enough water to make 1L (4 cups) liquid. Return to the saucepan over medium heat and bring to a simmer, then remove from heat.
• 3.
  Meanwhile, soak the gelatine in a bowl of cold water for 5 minutes, then squeeze out the excess water.
• 4.
  Stir the gelatine into the Campari liquid until melted and combined, then strain through a sieve into a jug. Pour into the lined pan and chill overnight to set.
• 5.
  Invert the jelly onto a board, then cut into small squares. Serve with orange segments, scoops of ice cream and candied zest, if using.