Grapefruit Campari Gelatin Recipes

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GRAPEFRUIT CAMPARI GELATIN

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

Provided by Martha Stewart

Categories     Dessert & Treats Recipes

Number Of Ingredients 8



Grapefruit Campari Gelatin image

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.

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)

PINK GRAPEFRUIT GELATIN

It's best to prepare this the day or night before you want to serve it, but not more than that. This also makes it the perfect dessert for summer entertaining: It's cool, light, refreshing, and impressive.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 4



Pink Grapefruit Gelatin image

Steps:

  • Pour 1 cup grapefruit juice into a bowl. Sprinkle gelatin over and let stand to soften, about 5 minutes.
  • Bring sugar and 1 1/2 cups water to a boil over medium-high heat, stirring to dissolve sugar. Pour hot syrup over gelatin mixture; mix well to dissolve completely. Stir in remaining 1 3/4 cups juice.
  • Pour into a 9-by-13-inch Pyrex pan; cover, and refrigerate until set, 4 hours.
  • When ready to serve, cut gelatin into 1-inch cubes, and serve in tall glasses.

2 3/4 cups freshly squeezed and strained pink-grapefruit juice, (4 grapefruits)
5 packets powdered unflavored gelatin
1/2 cup sugar
1 1/2 cups water

ORANGE-CAMPARI GELATIN

Molded gelatin is elevated when you make it with orange juice, Campari,and Champagne, plus a splashof freshly squeezed lemonjuice.

Provided by Martha Stewart

Categories     Dessert & Treats Recipes

Number Of Ingredients 6



Orange-Campari Gelatin image

Steps:

  • Stir together orange juice, Campari, and sugar in a medium saucepan. Sprinkle with gelatin; let soften 1 minute.
  • Cook gelatin mixture over medium-low heat, stirring gently, until sugar and gelatin are dissolved, about 2 minutes. Pour mixture through a fine sieve into a stainless-steel bowl. Stir in Champagne and lemon juice; let stand 5 minutes.
  • Using a slotted spoon, skim foam from surface. Pour mixture into a 4 1/2-cup fluted gelatin mold. Refrigerate until firm, about 4 hours or overnight.
  • To serve, carefully set mold in a bowl of hot water for 5 seconds. Invert gelatin onto a serving platter.

1 1/2 cups fresh orange juice (about 3 medium oranges), poured through a fine sieve, pulp discarded
1/2 cup Campari or pink grapefruit juice
1 cup sugar
3 tablespoons plus 1 teaspoon unflavored gelatin (about 5 quarter-ounce envelopes)
1 1/2 cups Champagne or sparkling white wine
1 tablespoon fresh lemon juice

FRESH GRAPEFRUIT-CAMPARI COCKTAILS

Bittersweet Campari, tangy grapefruit juice, and club soda make these invigorating spritzers a sparkling addition to any party.

Provided by Martha Stewart

Categories     Food & Cooking     Drink Recipes     Cocktail Recipes

Time 5m

Yield Makes 7 cups

Number Of Ingredients 6



Fresh Grapefruit-Campari Cocktails image

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.

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

GRAPEFRUIT CAMPARI SORBETTO

Provided by F. W. Pearce

Categories     Dessert     Low Fat     Backyard BBQ     Frozen Dessert     Grapefruit     Campari     Summer     Fat Free     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 1 quart or 8 servings

Number Of Ingredients 3



Grapefruit Campari Sorbetto image

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.

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

GRAPEFRUIT WITH CAMPARI SYRUP

Categories     Citrus     Fruit     Dessert     Vegetarian     Quick & Easy     Grapefruit     Campari     Winter     Vegan     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 3



Grapefruit with Campari Syrup image

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.

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

GRAPEFRUIT AND CAMPARI GRANITA

Categories     Dessert     Freeze/Chill     Frozen Dessert     Grapefruit     Campari     Summer     Vegan     Gourmet     Fat Free     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 7 cups

Number Of Ingredients 5



Grapefruit and Campari Granita image

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.

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

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