Grapefruit Campari Gelatin Recipes

GRAPEFRUIT CAMPARI GELATIN

Grapefruit Campari Gelatin image

The popular Italian aperitif Campari takes an unexpected turn in an elegant gelatin dessert with grapefruit juice.

Provided by Martha Stewart

Number Of Ingredients 8

Ingredients

1 3/4 cups cold water
1 1/2 cups sugar
2 tablespoons pink peppercorns, crushed (optional)
1/4 cup Campari
1/4 teaspoon coarse salt
3 3/4 cups strained pink-grapefruit juice (from 5 grapefruits), or use unsweetened store-bought juice
2 tablespoons plus 1 1/2 teaspoons unflavored gelatin (from four 1/4-ounce envelopes)
1 cup orange segments (from 3 seedless oranges)

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.

SPARKLING CAMPARI PUNCH

Sparkling Campari Punch image

You can reach for all Italian bottles to make this festive, effervescent punch: prosecco, Campari, and Cocchi Americano. Mix with freshly squeezed grapefruit juice and rounds of your favorite citrus--we used grapefruit, orange, and Meyer lemon.

Provided by Martha Stewart

Categories Food & Cooking Drink Recipes

Time 10m

Number Of Ingredients 6

Ingredients

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.

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