Moscato d’Asti, a sweet sparkling Italian wine, makes a fine match for the slightly bitter grapefruit in this dessert. You can substitute a drier sparkling wine or even Champagne for different—but still delicious—results.–Martha Stewart
LC Boozy Fruit Note
Is there a simpler, more sophisticated dessert that a splash of sparkling wine over fruit? This dessert—or breakfast, if you’re so inclined—is something of a deconstructed Champagne cocktail of sorts. Accord it the reverence it deserves.
Grapefruit in Moscato Recipe
- Quick Glance
- 10 M
- 10 M
- Serves 2 to 4
- 1 ruby red grapefruit, chilled
- 4 sugar cubes, preferably raw sugar such as turbinado or demerara, or a couple slight spoonfuls granulated or superfine sugar (or just blitz granulated sugar in a blender until finely ground but not powdery)
- 1 bottle (750-ml) Moscato d’Asti
- 1. Supreme the grapefruit by lopping off the bottom and top so that a little of the fruit is exposed and the grapefruit can stand upright on a cutting board. Starting at the top, cut away the peel and white pith with the tip of a sharp paring knife, following the curve of the fruit as you slice down one side of the fruit. Then use the knife to carefully carve out segments from between membranes.
- 2. Place several grapefruit segments and 1 sugar cube or a half spoonful or so of sugar in each serving glass. Then top it off with the Moscato. Serve immediately.
Thirsty for more? Sip on these:
Grapefruit in Moscato Recipe © 2009 Martha Stewart. Photo © 2009 Lisa Hubbard. All rights reserved.
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