Campari And Grapefruit Ice Pops Recipes

GRAPEFRUIT CAMPARI GELATIN

Steps:

• Bring water and sugar to a boil in a medium saucepan, stirring until sugar dissolves. Add peppercorns if desired. Refrigerate for 2 hours and strain through a fine sieve.
• Prepare an ice-water bath. Stir syrup, Campari, and salt into grapefruit juice (you should have about 6 cups liquid).
• Sprinkle gelatin over 1 cup juice mixture in a small saucepan, and let stand until softened, about 5 minutes. Bring to a simmer over medium-high heat, stirring until gelatin dissolves. Strain gelatin mixture through a fine sieve into remaining juice mixture in a bowl set in ice-water bath. Let stand, stirring occasionally, until mixture begins to gel, about 30 minutes.
• Remove from ice water bath and pour half the gelatin mixture into a 7-cup bowl. Arrange orange segments around perimeter, pressing them into the gelatin. Refrigerate 30 minutes. (Remaining gelatin can sit at room temperature.) Pour remaining gelatin on top. Refrigerate for at least 3 hours or up to overnight.

CAMPARI AND GRAPEFRUIT ICE POPS

Steps:

• Simmer sugar and water in a small saucepan, stirring, until sugar is dissolved, then cool syrup. Stir in remaining ingredients and pour through a fine sieve into a large glass measuring cup. Pour into molds. Freeze at least 24 hours. Add sticks when mixture is slushy, about 1 hour.

CAMPARI-CITRUS ICE POPS

Steps:

• Combine 2/3 cup sugar and 2/3 cup water in a saucepan and bring to a boil. Remove from the heat and stir to dissolve the sugar; let cool. Combine the simple syrup, 3 cups fresh orange juice, 1 cup Campari and the juice of 1 lemon in a pitcher. Pour the mixture into 16 ice pop molds, add wooden sticks and freeze until firm, at least 8 hours.

FRESH GRAPEFRUIT-CAMPARI COCKTAILS

Steps:

• Combine grapefruit juice, club soda, Campari, and simple syrup in a large pitcher. Pour into ice-filled glasses, and garnish each with a twist.