To learn more about this recipe, read the related story, "TT Plated: Grapefruit" in our National edition.
Recipe adapted from Tiffany MacIsaac, GBD, Washington, D.C.
Yield: About 1 cup
3 cups sifted confectioners' sugar
1 tablespoon plus ¾ teaspoon Campari
Juice from ½ medium grapefruit, strained through a fine-mesh sieve
In a medium bowl, whisk together the confectioners' sugar, Campari and grapefruit juice until smooth. Drizzle over pound cake, scones or shortbread cookies.