Bring the water to the boil. Add the sugar, jelly sugar, grape sugar. Cook for 5 minutes. Cover the bowl and let it cool down in a cold spot, not in the fridge.Put it in the frigde when it has cooled down with no vapour anymore.

Pour the campari into a small pan and bring it slowly to the boil. Let it reduce until all the alcohol has vapoured. The remainings should be 30 grams.

Put all the ingredients in a high bowl and mix with the blender. Pour the mixture into the icing machine and let it proces until the ice cream is solid. Put it into the freezer until you need it.