Best Grapefruit With Campari Syrup Recipes

Grapefruit with Campari Syrup image

Yield Makes 4 servings

Number Of Ingredients 3

3 large pink or ruby red grapefruit (4 pounds total), chilled
2 tablespoons sugar, or to taste
2 tablespoons Campari, or to taste

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 image

Provided by Martha Stewart

Time 5m

Yield Makes 7 cups

Number Of Ingredients 6

3 cups fresh grapefruit juice (from 4 grapefruits)
2 cups club soda
1 cup Campari
1/2 cup Simple Syrup for Campari Cocktails
Ice cubes
Garnish: 3-inch-long grapefruit-peel twists

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.

Grapefruit and Campari Granita image

Yield Makes about 7 cups

Number Of Ingredients 5

1 1/3 cups sugar
1 cup water
3 cups fresh pink grapefruit juice (from about 4 pink grapefruits) with some pulp
1/4 cup Campari
Garnish: 3-inch-long pieces fresh grapefruit zest, removed with a vegetable peeler

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.