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Grapefruit Ambrosia
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I adapted this recipe from Gourmet Magazine, February 2002. Great for a brunch entree or a light dessert. Check out Linda's great Fruit Recipes. Don't forget to check out my Make-Ahead Holiday Brunch Menu (with recipes) which includes this delicious Grapefruit Ambrosia. Grapefruit Ambrosia 5 pounds grapefruit (preferably half pink and half red), 5
large, 6 medium, or 7 to 8 small *
Campari is a bitter Italian aperitif made according to a secret recipe
originally developed in 1860 by Gaspare Campari in Milan.
It is a bright pale cherry-pink color.
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