Reviews Add Rating & Review 4 Ratings 5 star values: 1 4 star values: 1 3 star values: 2 2 star values: 0 1 star values: 0
Back to Grapefruit Campari Gelatin All Reviews for Grapefruit Campari Gelatin - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Grapefruit Campari Gelatin Recipe Summary Servings: 8
Ingredients Ingredient Checklist 1 3/4 cups cold water 1 1/2 cups sugar 2 tablespoons pink peppercorns, crushed (optional) 1/4 cup Campari 1/4 teaspoon coarse salt 3 3/4 cups strained pink-grapefruit juice (from 5 grapefruits), or use unsweetened store-bought juice 2 tablespoons plus 1 1/2 teaspoons unflavored gelatin (from four 1/4-ounce envelopes) 1 cup orange segments (from 3 seedless oranges)
Cook’s Notes For a slightly spicy dessert, add crushed pink peppercorns.
Gallery Grapefruit Campari Gelatin
Recipe Summary Servings: 8
Gallery
Grapefruit Campari Gelatin
Grapefruit Campari Gelatin
Grapefruit Campari Gelatin
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
Ingredients
Ingredients
- 1 3/4 cups cold water 1 1/2 cups sugar 2 tablespoons pink peppercorns, crushed (optional) 1/4 cup Campari 1/4 teaspoon coarse salt 3 3/4 cups strained pink-grapefruit juice (from 5 grapefruits), or use unsweetened store-bought juice 2 tablespoons plus 1 1/2 teaspoons unflavored gelatin (from four 1/4-ounce envelopes) 1 cup orange segments (from 3 seedless oranges)
Directions
Bring water and sugar to a boil in a medium saucepan, stirring until sugar dissolves. Add peppercorns if desired. Refrigerate for 2 hours and strain through a fine sieve.
Prepare an ice-water bath. Stir syrup, Campari, and salt into grapefruit juice (you should have about 6 cups liquid).
Sprinkle gelatin over 1 cup juice mixture in a small saucepan, and let stand until softened, about 5 minutes. Bring to a simmer over medium-high heat, stirring until gelatin dissolves. Strain gelatin mixture through a fine sieve into remaining juice mixture in a bowl set in ice-water bath. Let stand, stirring occasionally, until mixture begins to gel, about 30 minutes.
Remove from ice water bath and pour half the gelatin mixture into a 7-cup bowl. Arrange orange segments around perimeter, pressing them into the gelatin. Refrigerate 30 minutes. (Remaining gelatin can sit at room temperature.) Pour remaining gelatin on top. Refrigerate for at least 3 hours or up to overnight.
Cook’s Notes For a slightly spicy dessert, add crushed pink peppercorns.
Cook’s Notes
For a slightly spicy dessert, add crushed pink peppercorns.
Reviews
Add Rating & Review 4 Ratings 5 star values: 1 4 star values: 1 3 star values: 2 2 star values: 0 1 star values: 0
Reviews
Add Rating & Review 4 Ratings 5 star values: 1 4 star values: 1 3 star values: 2 2 star values: 0 1 star values: 0
Add Rating & Review
4 Ratings 5 star values: 1 4 star values: 1 3 star values: 2 2 star values: 0 1 star values: 0
4 Ratings 5 star values: 1 4 star values: 1 3 star values: 2 2 star values: 0 1 star values: 0
4 Ratings 5 star values: 1 4 star values: 1 3 star values: 2 2 star values: 0 1 star values: 0
5 star values: 1 4 star values: 1 3 star values: 2 2 star values: 0 1 star values: 0
All Reviews for Grapefruit Campari Gelatin
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Grapefruit Campari Gelatin
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
