Ingredients Jump to Instructions ↓

  1. 2 small red grapefruit

  2. 2 small white grapefruit

  3. 1 teaspoon fresh rosemary leaves

  4. 4 tablespoons creme de cassis, or black-currant syrup

Instructions Jump to Ingredients ↑

  1. Cut grapefruit segments from their surrounding membranes, letting them drop into a bowl. Squeeze any remaining juice from the membranes into the bowl. Remove the segments from the bowl with a slotted spoon, and arrange on 4 dessert plates. (Reserve the juice for breakfast the next day.) Crush rosemary leaves with the flat of a knife blade to release the fragrant oil. Scatter over the top of the grapefruit. Drizzle each serving with 1 tablespoon crème de cassis (or black-currant syrup).


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