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Orange-Campari Gelatin

Molded gelatin is elevated when you make it with orange juice, Campari, and Champagne, plus a splash of freshly squeezed lemon juice.

  • Servings: 8

Source: Martha Stewart Living, January 2005


  • 1 1/2 cups fresh orange juice (about 3 medium oranges), poured through a fine sieve, pulp discarded
  • 1/2 cup Campari or pink grapefruit juice
  • 1 cup sugar
  • 3 tablespoons plus 1 teaspoon unflavored gelatin (about 5 quarter-ounce envelopes)
  • 1 1/2 cups Champagne or sparkling white wine
  • 1 tablespoon fresh lemon juice


  1. Stir together orange juice, Campari, and sugar in a medium saucepan. Sprinkle with gelatin; let soften 1 minute.

  2. Cook gelatin mixture over medium-low heat, stirring gently, until sugar and gelatin are dissolved, about 2 minutes. Pour mixture through a fine sieve into a stainless-steel bowl. Stir in Champagne and lemon juice; let stand 5 minutes.

  3. Using a slotted spoon, skim foam from surface. Pour mixture into a 4 1/2-cup fluted gelatin mold. Refrigerate until firm, about 4 hours or overnight.

  4. To serve, carefully set mold in a bowl of hot water for 5 seconds. Invert gelatin onto a serving platter.

Cook's Notes

You can use the juice of any sweet orange, such as Valencia or navel.

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