orange and campari sorbet

Today I saw some boys skateboarding down the high street while eating fish and chips.  One of them couldn't get the hang of it and the others were telling him 'just hold the chips with ONE hand' as he got off to a dangerously wobbly start.  I wonder what I'd be doing if I was a boy.  But as I am a girl with a dangerously greedy apetite, I got to thinking about orange and campari sorbet. I have wanted to make this sorbet since I read about it in Rick Steins mediterranean cooking book, online there are several to choose from so I shall choose the simplest. 200g caster sugar dissolved in 250ml water and bought to the boil for a few minutes left to cool, then chill, 375ml orange juice, 1 lemon - juice only, 100ml campari.  Mix together and leave in ice cream maker until frozen.  I saw some beautiful pictures of blood orange sorbet frozen into small orange skins then before serving the peel is cut away to reveal only the sorbet.  A mint leaf in the top would finish to perfection.  I hollowed out my large orange peels and put the sorbet inside, will try cutting it into wedges...