Campari Jelly

• 1/2 cup sugar
• 1/2 cup Campari, at room temperature
• 1 packet unflavored gelatin
• 3/4 cup sparkling water
• 1 teaspoon silver mini dragees, optional
• Orange jellies (see recipe)

1. Make simple syrup: Place sugar in a saucepan, add 2/3 cup water, bring to a simmer and cook just until sugar dissolves.
2. Allow to cool to room temperature.
3. In a bowl, mix Campari and simple syrup.
4. Place gelatin in a small metal bowl or 1-cup metal measuring cup and pour 1/4 cup Campari mixture over it to soften it.
5. When gelatin is soft, place bowl or cup in a shallow pan with simmering water below rim of bowl or cup.
6. Simmer until gelatin mixture liquefies.
7. Slowly whisk liquid gelatin into rest of Campari mixture.
8. Stir in sparkling water.
9. If using candies, divide them among 4 4-ounce or 6 3-ounce metal or silicon molds.
10. Strain Campari mixture into molds.
11. Refrigerate until firm, at least 4 hours.
12. Unmold onto dessert plates by first dipping molds in hot water for count of 20.
13. Return plates to refrigerator for at least 1 hour before serving.
14. Serve with orange jellies.

sugar, unflavored gelatin, sparkling water, dragees, orange jellies

Taken from cooking.nytimes.com/recipes/1012475 (may not work)