Campari with Fresh Grapefruit Juice

Ingredients

• Cocktail glasses
• 2 red grapefruits (or more depending on how many re-fills you want!)
• Ice
• Campari

Method

1. Cut the grapefruits in half and squeeze the juice from them.  Set the skins aside. Strain the juice into a jar and refrigerate.
2. Put 2 ice cubes in each glass, cover with Campari and top up with the grapefruit juice.

To use the grapefruit peel make crystallised grapefruit peel, (or use orange peel instead).  This is a quick method!

1. Cut the peel into strips and cover with water and boil for 10 minutes and then drain,  throwing away the water (this removes any bitterness in the peel).
2. Then place 450g granulated sugar into a saucepan with 1 pint of water, add the peel and bring gently to the boil.  Simmer until soft (about an hour in the bottom oven of the ESSE at 160C/ESSE dial guide middle of MODERATE).
3. Drain the syrup from the peel and lay them out on a cake rack.  Put next to the ESSE to dry out overnight.
4. Toss with a little caster sugar and keep in a dry container ready for serving or using in your cooking!

Happy ESSE festive baking!

Recipe by Philippa Vine, Bluebell Farmhouse Kitchen