My F&W
quick save (...)
Ruby-Grapefruit-and-Campari Ice Pops.
© Quentin Bacon

Ruby-Grapefruit-and-Campari Ice Pops

  • TOTAL TIME: 10 MIN Plus overnight freezing
  • SERVINGS: Makes 6 pops
  • BASIC-EASY
  • MAKE-AHEAD

Using fresh-squeezed ruby red grapefruit juice makes all the difference in these sweet-and-tart pops.

  1. 1/2 cup water
  2. 1/4 cup plus 2 tablespoons sugar
  3. 1 teaspoon finely grated grapefruit zest
  4. 2 1/2 cups fresh red grapefruit juice
  5. 4 1/2 tablespoons Campari
  1. In a small saucepan, combine the water, sugar and zest and bring to a simmer, stirring to dissolve the sugar. Pour the syrup into a bowl and add the grapefruit juice and Campari. Refrigerate until chilled.
  2. Pour the mixture into six 1/2-cup ice-pop molds and freeze overnight.
Make Ahead The pops can be frozen for up to 3 weeks.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.