THREE-INGREDIENT NEGRONI ICE POPS
Provided by Geoffrey Zakarian
Categories dessert
Time 4h5m
Yield 10 servings
Number Of Ingredients 3
Steps:
- In a large mixing bowl, combine the grapefruit juice, Campari and vermouth. Divide the mixture among 10 ice-pop molds, filling each to the rim. Freeze until solid, about 4 hours.
CAMPARI-CITRUS ICE POPS
Provided by Katie Lee Biegel
Categories dessert
Time 8h10m
Yield 16 ice pops
Number Of Ingredients 0
Steps:
- Combine 2/3 cup sugar and 2/3 cup water in a saucepan and bring to a boil. Remove from the heat and stir to dissolve the sugar; let cool. Combine the simple syrup, 3 cups fresh orange juice, 1 cup Campari and the juice of 1 lemon in a pitcher. Pour the mixture into 16 ice pop molds, add wooden sticks and freeze until firm, at least 8 hours.
CAMPARI CITRUS SODA
Provided by Rachael Ray : Food Network
Categories beverage
Time 5m
Yield 1 serving
Number Of Ingredients 4
Steps:
- Fill a tall glass with ice. Pour a shot of Campari over ice. Add 3 to 4 ounces grapefruit juice. Fill to top with ginger ale.
CAMPARI AND GRAPEFRUIT ICE POPS
Categories Vodka Fruit Dessert Freeze/Chill Quick & Easy Frozen Dessert Grapefruit Campari Summer Vegan Gourmet
Yield Makes 9 (1/3-cup) ice pops
Number Of Ingredients 7
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.
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
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 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
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.
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- Make the simple syrup: Combine the sugar and 2/3 cup water in a saucepan and bring to a boil. Remove from the heat and stir to dissolve the sugar. Let cool.
- In a pitcher, combine the simple syrup, orange juice, Campari and lemon juice. Pour the mixture into ice pop molds, add wooden sticks and freeze until firm, at least 8 hours.
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