Grapefruit with a Twist

Directions

1. 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.

1. 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.

1. 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.