Using fresh-squeezed ruby red grapefruit juice makes all the difference in these sweet-and-tart pops.
More Frozen Desserts
1/2 cup water
1/4 cup plus 2 tablespoons sugar
1 teaspoon finely grated grapefruit zest
2 1/2 cups fresh red grapefruit juice
4 1/2 tablespoons Campari
How to Make It
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.
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