- 4
Ingredients
- 4 SERVINGS
- 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
Preparation
Step 1
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.
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 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.