Grapefruit in Moscato

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
  • 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.
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