Yield
Makes 10

The Negroni has experienced somewhat of a resurgence lately. And it’s no wonder: a refreshing combination of herbal gin, Campari and sweet vermouth, the Negroni is a perfect way to start an evening. We occasionally mix ours up with a splash of freshly squeezed grapefruit juice, which both enhances and mellows the bitter Campari notes. Last summer we made slushies out of the same ingredients. This summer we’re freezing it solid and serving the pops as frozen apertifs. Slide a couple of very thin grapefruit slices into the molds and sandwich the pop sticks in between them for extra stability.

How to Make It

Step 1

Combine sugar and 1 cup 
water in a small saucepan. Bring to a boil, stirring, until sugar dissolves, about 
4 minutes. Remove from heat. Add grapefruit juice, Campari, gin, and sweet vermouth and stir to combine.

Step 2

Place 2 half-slices of grapefruit in each of 10 3-ounce 
ice pop molds and top with grapefruit juice mixture.

Step 3

Insert sticks and freeze 
until firm, at least 4 hours and up to 1 week. To unmold, dip molds in cold water to soften very slightly and remove pops. Transfer to a parchment-lined baking sheet and keep in the freezer until just before serving.

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