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Pour the juice into a pan with the sugar and heat gently, stirring until the sugar has dissolved. Raise the heat and simmer vigorously for 10 mins until reduced by a third.
Strain the syrup through a fine sieve and set aside to cool completely. Stir in the Campari, then put in the fridge to chill.
Pour the cold syrup into coupes or flutes and top up with the prosecco.