- 50 ml Campari
- 450 ml fresh orange juice
- 3 x sheet(s) of gelatin
- 10 g powdered sugar
Soak the gelatin in cold water. Heat up 125 ml of orange juice, and dissolve the drained gelatin in it. Mix the Campari with the rest of the orange juice, and add the dissolved gelatin. Pass the mixture through the iSi funnel & sieve directly into the 0.5 L (~17 fl. oz.) iSi Whipper. Screw on 1 iSi cream charger and shake vigorously. Refrigerate for at least 6 hours. Shake vigorously before serving.
Double the ingredients for a 1 L (~34 fl. oz.) iSi Whipper. Screw on 2 iSi cream chargers one after the other. Shake vigorously after attaching each charger. Halve the ingredients if using a 0.25 L (~8.5 fl. oz.) iSi Whipper.