2000s Recipes + Menus
Grapefruit with Campari Syrup
Serves4
- Active time:20 min
- Start to finish:40 min
January 2007
For something refreshing after a rich meal, look no further than this classic combination of Campari and grapefruit.
- 3 large pink or ruby red grapefruit (4 pounds total), chilled
- 2 tablespoons sugar, or to taste
- 2 tablespoons Campari, or to taste
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Cut peel, including all white pith, from 2 grapefruit with a sharp knife. Cut segments free from membranes, letting them fall into a medium-mesh sieve set over a bowl. Squeeze juice from membranes into sieve, then discard membranes. Transfer grapefruit segments to a heatproof bowl and chill, uncovered, while making syrup.
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Squeeze juice from remaining grapefruit through sieve into bowl. Stir together 1 cup juice (reserve remainder for another use), 2 tablespoons sugar, and a pinch of salt in a nonreactive 10-inch heavy skillet (see Cooks' Note, below) and boil over moderately high heat, swirling skillet occasionally, until reduced to about 1/2 cup, about 4 minutes. Stir in Campari and sugar to taste, then immediately pour hot syrup over chilled grapefruit. Chill, uncovered, 15 minutes.
Cooks' Note: Grapefruit with Campari syrup can be chilled, covered, up to 1 day.
Stainless steel, glass, and enameled cast iron are nonreactive; avoid pure aluminum and uncoated iron, which can impart an unpleasant taste and color to recipes with acidic ingredients.
Stainless steel, glass, and enameled cast iron are nonreactive; avoid pure aluminum and uncoated iron, which can impart an unpleasant taste and color to recipes with acidic ingredients.
- Keywords
- lillian chou,
- quick kitchen,
- fruit,
- grapefruit,
- vegetarian
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