Food & Cooking Recipes Dessert & Treats Recipes Grapefruit Campari Gelatin 3.8 (4) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 8 The popular Italian aperitif Campari takes an unexpected turn in an elegant gelatin dessert with grapefruit juice. Ingredients 1 ¾ cups cold water 1 ½ cups sugar 2 tablespoons pink peppercorns, crushed (optional) ¼ cup Campari ¼ teaspoon coarse salt 3 ¾ cups strained pink-grapefruit juice (from 5 grapefruits), or use unsweetened store-bought juice 2 tablespoons plus 1 ½ teaspoons unflavored gelatin (from four ¼-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. Rate it Print