Apéritif: noun, plural apéritifs
- a small drink of alcoholic liquor taken to stimulate the appetite before a meal.
Campari is quite a polarising beverage. I find people either love it or they’re deterred by its bitterness. And although it’s frequently served with soda, many people tend to mix it with citrus juice as a way of mellowing the flavour. Actually, my friends and I often mix it with dry ginger ale – which is refreshing on a warm day.
A few years ago I was given the recipe for a traditional Sicilian Blood Orange Jelly. Which to date has been one of my favorites, particularly for its simplicity. But this summer I wanted to breathe new life into this traditional gem and give it a little revamp for the year ahead.
So what better place to start than with a good swig of Campari? Here is my resulting Orange and Campari Jelly.
- 450 ml fresh squeezed orange juice (approximately 6 oranges)
- 50 ml Campari
- 50g caster sugar
- 5 x gelatin sheets
- Oil to lightly grease moulds
- 1 x punnet strawberries (sliced into quarters)
- 2 x tsp caster sugar
- 1 x star anise
- 1 x tsp ground cinnamon
- 1 x pinch ground cloves
- 1 x tsp pink peppercorns
- ¼ cup fresh squeezed orange juice
- 30 ml Campari
- Fresh mint from the garden
- Soak gelatine leaves in cold water for 5 minutes
- Juice oranges
- Add Campari to the juice (I love the transition of colour)
- Place the orange juice mixture and sugar into a pan, warm gently
- Remove gelatine leaves from cold water, squeeze out any excess liquid and add to the pot
- Keep on medium heat. Stir continuously until both gelatine and sugar have dissolved. Remove from heat
- Lightly oil the inside of your chosen moulds
- Strain mixture directly into moulds
- Refrigerate for several hours or until set
- Add all ingredients into a bowl; gently fold strawberries through marinade before refrigerating. Allow at least 1-2 hours for the fruit to macerate and flavours infuse.
- Dip moulds into hot water for 5-10 seconds or until jelly loosens (if you’re having difficulty, gently run a flat edged knife around the periphery of the mould to assist with loosening the jelly)
- Invert onto plate for service
- Place a heaped tablespoon of spiced strawberries on top allowing the delicious syrup to run down the sides
- Garnish with freshly torn mint
- Try substituting the Campari with Aperol or lemon juice or try blood oranges in lieu of Navel – the possibilities are endless. And the same goes when macerating the strawberries – I’ve previously used Grand Marnier, Blackberry Liquor and Cointreau - so be creative!
- I chose to use one larger mould for setting my jelly however you could quite easily use small individual moulds. Alternatively allow the jelly to set in a cocktail glass from which you can serve the dessert.