Grapefruit With Campari Syrup Recipes

GRAPEFRUIT GRANITA-SICLE

Steps:

• Stir the grapefruit juice, liqueur and simple syrup together in a large bowl. Transfer to a 9-by-13-inch baking dish and freeze. Scrape the mixture with a fork every hour or so until it is icy and spoonable, about 4 hours total. (Note: After the first scraping or two, you can freeze the granita overnight; just scrape again before serving.)
• Spoon the granita into serving bowls. Top with a scoop of vanilla gelato and some more granita. Serve immediately.
• Combine the sugar and 1 cup water in a small saucepan and bring to a boil over medium heat. Boil until the sugar is dissolved. Let cool, then transfer to a container. Cover and refrigerate for up to 1 month.

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.

GRAPEFRUIT AND CAMPARI GRANITA

Steps:

• In a saucepan bring sugar and water to a boil, stirring until sugar is dissolved. Let syrup cool. Stir in grapefruit juice and Campari and freeze in a shallow metal pan, stirring and crushing lumps with a fork every 30 minutes, 3 to 4 hours, or until mixture is firm but not frozen. Scrape granita with a fork to lighten texture. Serve granita in chilled goblets and garnish with zest.

GRAPEFRUIT SPARKLE

Steps:

• Combine the grapefruit juice, elderflower liqueur, Campari, and simple syrup to taste in a pitcher.
• Fill 4 wine glasses with ice cubes, add some of the grapefruit mixture, and top off each glass with sparkling wine. Serve immediately.

GRAPEFRUIT WITH CAMPARI SYRUP

Steps:

• Cut peel, including all white pith, from 2 grapefruit with a sharp knife. Cut segments free from membranes, letting them fall into a medium-mesh sieve set over a bowl. Squeeze juice from membranes into sieve, then discard membranes. Transfer grapefruit segments to a heatproof bowl and chill, uncovered, while making syrup.
• Squeeze juice from remaining grapefruit through sieve into bowl. Stir together 1 cup juice (reserve remainder for another use), 2 tablespoons sugar, and a pinch of salt in a nonreactive 10-inch heavy skillet and boil over moderately high heat, swirling skillet occasionally, until reduced to about 1/2 cup, about 4 minutes. Stir in Campari and sugar to taste, then immediately pour hot syrup over chilled grapefruit. Chill, uncovered, 15 minutes.

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.