Grapefruit with a Twist
Yield
6 servingsPrep
15 minCook
10 minReady
25 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
sugar
|
|
| 6 | each |
lemon zest
1-2 inch, thin strips |
*
|
| 3 Large |
grapefruit
ruby, or yellow |
*
|
|
| 1 | x |
citrus leaves
rinsed, patted |
* |
| 1 | x |
orange juice
or gin |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
sugar
|
|
| 6 | each |
lemon zest
1-2 inch, thin strips |
*
|
|
grapefruit
ruby, or yellow |
*
|
||
| 1 | x |
citrus leaves
rinsed, patted |
* |
| 1 | x |
orange juice
or gin |
*
|
Directions
- In a 3 to 4 cup pan, combine sugar and ⅔ cup water. Boil, uncovered, over high heat until reduced to ½ cup.
Gently twist lemon peel and drop into syrup; let cool.
If made ahead, cover and chill up to 3 days.
- With a sharp knife, cut peel and all white membrane from grapefruit.
Over a bowl, cut between membranes to release fruit segments; squeeze juice from membrane into bowl.
Discard membrane.
If made ahead, cover and let stand up to 3 hours.
- Spoon fruit, juice, and syrup equally into 6 dessert bowls.
Garnish with leaves.
To each portion add to taste about 1 tablespoon gin or orange juice, and juice from lemon wedges.
