Grapefruit with a Twist

This is the kind of dessert that proves you don’t need butter, flour, or chocolate to end a meal right. Supremed grapefruit segments sit in a simple sugar syrup scented with twists of lemon peel, then get finished with a splash of gin or orange juice at the table.

Boiling the sugar and water down to half a cup concentrates it into a light syrup that clings to the fruit without making it cloying. The twisted lemon peel releases its oils into the hot syrup as it cools, adding a fragrant citrus depth.

Supreming the grapefruit (cutting between the membranes to release clean segments) takes a few minutes but makes all the difference. No bitter pith, no chewy membrane. Just pure, jewel-like fruit.

Kitchen Tips

• The syrup can be made up to 3 days ahead and kept refrigerated. The grapefruit segments hold for up to 3 hours at room temperature. This is a great make-ahead dessert for dinner parties.
• Use a very sharp knife for supreming. A dull knife crushes the segments and releases all the juice before it reaches the bowl.
• Ruby grapefruit is sweeter and more visually striking, but yellow works just as well if you prefer a more tart dessert.
• The gin option adds a botanical, juniper note that pairs beautifully with citrus. About a tablespoon per serving is enough.

Variations

• Use blood oranges or a mix of citrus (orange, grapefruit, tangerine) for a more colorful bowl.
• Add a few fresh mint leaves as garnish instead of citrus leaves.
• Replace the gin with elderflower liqueur for a floral, summery twist.