The bitterness of Campari combines with orange, anchovies, and olive in a curiously tasteful way. Challenge your taste buds with this gourmet treat.
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Dice the olives, cornichons, and anchovies in small pieces the olives, mixing together.
Add the olive oil from the anchovies tin (about 4 teaspoons). Mix it well.
Chop pickled guindillas. Cut the stem of the scallions in rings. Sprinkle on top.
Mix the orange juice, simple syrup, and the Campari together as the sorbet base.
Place sorbet in ice cream maker.
Divide in four plates olives, anchovies, and cornichons mixture.
Top if with a quenelle of the sorbet.