Best Grapefruit Campari Gelatin Recipes

Grapefruit Campari Sorbetto image

Provided by F. W. Pearce

Yield Makes about 1 quart or 8 servings

Number Of Ingredients 3

3 cups fresh grapefruit juice (from about 4 large grapefruits), strained and chilled
1 1/2 cups sugar
1/2 cup Campari, chilled

Steps:

In a blender, combine the grapefruit juice and sugar, and blend until the sugar is dissolved. Add the Campari, pour the mixture into the container of an ice cream machine, and churn according to the manufacturer's instructions. Transfer to an airtight container and freeze for at least 2 hours before serving.

Campari and Grapefruit Ice Pops image

Yield Makes 9 (1/3-cup) ice pops

Number Of Ingredients 7

1/2 cup sugar
1/2 cup water
2 cups freshly squeezed pink grapefruit juice
3 tablespoons Campari
3 tablespoons vodka
Special Equipment
9 (1/3-cup) ice pop molds and 9 wooden sticks

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.

Sparkling Campari Punch image

Provided by Martha Stewart

Time 10m

Number Of Ingredients 6

16 ounces fresh pink-grapefruit juice, chilled
16 ounces Cocchi Americano, chilled
8 ounces Campari, chilled
1 bottle (750 ml) prosecco brut or other dry sparkling white wine, chilled
Thinly sliced citrus wheels, such as grapefruit, orange, and Meyer lemon, for serving
Seltzer, chilled, for serving (optional)

Steps:

In a punch bowl, stir together grapefruit juice, Cocchi Americano, and Campari. Add prosecco, then citrus wheels and ice. Serve, topped with seltzer.

Grapefruit-Campari Cranberry Relish image

Provided by Bobby Flay

Categories side-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 12

2 tablespoons canola oil
2 tablespoons peeled and finely grated fresh ginger
1 small red onion, finely diced
1 cup fresh Texas Red grapefruit juice
1 cup fresh orange juice
1/2 cup pure cane sugar, plus more if needed
1 pound fresh or frozen cranberries
2 tablespoons Campari
2 teaspoons finely grated orange zest
2 Texas Red grapefruits, segmented
Kosher salt and freshly ground black pepper
Chopped fresh parsley

Steps:

Heat the canola oil in a medium saucepan over medium heat. Add the ginger and onions and cook until soft, about 5 minutes. Add the grapefruit and orange juices and sugar and bring to a boil. Cook until the sugar has melted and the mixture reduces slightly.
Stir in half of the cranberries and cook, stirring occasionally, until the berries pop and break down and the mixture begins to thicken. Add the remaining cranberries and Campari and cook just until the berries pop, about 5 minutes. Remove from the heat, stir in the orange zest and grapefruit segments and season lightly with salt and pepper. Transfer to a bowl, stir in some parsley and serve at room temperature.