Active Time

　　20 min

　　Total Time

　　40 min

　　For something refreshing after a rich meal, look no further than this classic combination of Campari and grapefruit.

　　

Ingredients

Makes 4 servings

　　3 large pink or ruby red grapefruit (4 pounds total), chilled

　　2 tablespoons sugar, or to taste

　　2 tablespoons Campari, or to taste

　　

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.

　　

Step 2

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' notes:

　　• 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.