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

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


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    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.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.