Campari-Poached Grapefruit

SmartPoints® value per serving
Total Time
16 min
6 min
10 min
Campari, that oh-so-chic sixties aperitif, is the perfect match for grapefruit: Both have a similar ying-yang flavoring of tart and sweet.



1¼ cup(s)


½ cup(s)

orange zest

oz, 5 (3-inch) strips

whole cloves

oz, about 4, or 2 star anise


3 medium, pink variety

pomegranate juice

3 Tbsp, or Campari juice


  1. Combine the water, sugar, orange zest, and anise or cloves in a large skillet. Cover, bring to a simmer, and cook 10 minutes.
  2. Meanwhile, trim off the rind and white pith from the grapefruit, then cut each grapefruit into 8 wedges. Add the grapefruit pieces to the simmering liquid, and remove from the heat. Stir in the Campari or pomegranate juice; transfer to a serving bowl, then set aside to cool. Cover and refrigerate up to 4 days. Serve chilled or at room temperature. Yields about 3⁄4 cup per serving.


Serve this fruit mixture in goblets or dessert dishes as a refreshing summer dessert or for an elegant brunch treat.Pomegranate juice, with its refreshingly tart sweetness, is a nice substitute for the Campari. Look for it in Middle Eastern markets and gourmet stores—or if you prefer, you can make it yourself in pomegranate season, which peaks in December.Be sure to use rubber gloves and wear an apron to prevent staining. To make the juice: Cut the crown end off the pomegranate with a sharp knife. Lightly score the rind in several places. Immerse the fruit in a bowl of water; soak for 5 minutes. Hold the fruit under water and break the sections apart, separating the seeds from the membrane. The seeds will sink, while the rind and membrane float. Skim off and discard the membranes and rind with a slotted spoon. Pour the seeds into a colander; drain and pat dry, then wrap the seeds in a damp cloth and squeeze them hard into a bowl. You should have about 1/2 cup of juice.

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