Typically, I make this recipe as a gelato, but a few years ago, I tested turning it into a refreshing summer popsicle aperitivo, and it worked! While I haven’t revived the recipe this summer, I think it’s about time to do so.
When you serve them, pour a thumbs height of Campari in a pretty glass and place the pop into the glass. The melty pop mingles with the Campari to create a delicious and very Italian Apero. Divine!
Makes 10 pops
– 1 Cantaloupe, cut into pieces*
– 1 cup water
– 1 cup sugar
– 1/4 cup Campari
*Note: you can substitute 3-4 cups of passion fruit (about 15 passion fruits)
Make a simple syrup combining the sugar and the water using a small sauce pan on medium heat. Turn off the heat once it starts to boil and set aside to cool.
Blend the cantaloupe and the syrup in a bowl using a hand blender, or blender. Add the campari and put into popsicle molds*.
*Note: I like to pour the puree into the molds using a pitcher; it’s easier.
Freeze for at least 5 hours. Place into warm bath for about 30 seconds to unmold and wrap individually in parchment and place back into the freezer. They can be stored for up to a month, although ours are gone in a week.
Recipe adapted from: People’s Pops4th of July All behind the scenes campari celebration Cocktail Italiano Cocktail of the Week Cocktails Entertaining italian cooking italian riviera italy specialty cocktails Uncategorized : Tags: annette joseph, Campari, Cocktail, Cocktail of the Week, Cocktails, dessert, entertaining, recipe, recipes, summer