Using fresh-squeezed ruby red grapefruit juice makes all the difference in these sweet-and-tart pops. More Frozen Desserts
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.
Pour the mixture into six 1/2-cup ice-pop molds and freeze overnight.
The pops can be frozen for up to 3 weeks.