Grapefruit in Moscato

Grapefruit in moscato is a simple yet sophisticated dessert made with just three ingredients—grapefruit, sparkling wine, and sugar. Italian and irresistible. Easy and elegant. Cin cin!

Two cordials glasses each filled with Moscato and a grapefruit section, on top are spoons

Is there a simpler, more sophisticated dessert that a splash of sparkling wine, preferably Moscato d’Asti, 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. You can substitute a drier sparkling wine or even Champagne for different—though still delicious—results. Originally published April 6, 2011.Martha Stewart

Grapefruit in Moscato

  • Quick Glance
  • (2)
  • 10 M
  • 10 M
  • Serves 2 to 4
5/5 - 2 reviews
Print RecipeBuy the Martha Stewart's Dining at Home cookbook

Want it? Click it.



Supreme the grapefruit by using a sharp paring knife to lop off the bottom and top of the peel 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, following the curve of the fruit as you slice alongside the fruit. Repeat until the fruit is completely peeled. Then use the knife to carefully carve out segments from between membranes.

Place several grapefruit segments and 1/2 teaspoon or so of sugar or 1 sugar cube in each serving glass. Then top it off with the Moscato. Serve immediately.

Print RecipeBuy the Martha Stewart's Dining at Home cookbook

Want it? Click it.

Recipe Testers' Reviews

I didn’t expect much from this recipe, as I’ve tried other simple and quick fruit desserts and consistently have been disappointed. I love sparkling booze, though, so I caved and decided to give this a shot. It took less than 10 minutes to make—including segmenting the citrus. I used a bottle of cava and decided not to use sugar cubes because I wanted the sugar to dissolve into the wine and coat the grapefruit. So, I sprinkled about 2 teaspoons superfine sugar over the grapefruit and splashed on about a 1/4 cup cava for 6 segments—just enough to bathe the grapefruit. It was delicious. This would be a perfect end to a summer barbecue as it’s so light and refreshing. I was only sorry that I hadn’t made a double portion.

We served this in little glass bowls, but if I were to do it again, I’d add more grapefruit segments, double the sugar and half-fill a pretty sundae bowl or generously-sized champagne coupe with cava or Prosecco, so there’s a little bit more of the citrusy booze to enjoy. Try this recipe—you won’t be sorry!

This is just about the easiest dessert out there—so simple, and so very delicious. The contrast between bitter and sweet is mouthwatering. I didn’t have sugar cubes, so I sprinkled about a teaspoon of turbinado sugar on the grapefruit segments. I made this for friends, and they were very impressed.


#leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.


    1. Oui, Chef, what a great idea. Hey all you married guys and kids out there! You hear Oui, Chef? Mom’s Day is coming–break out the Moscato and grapefruit.

Have something to say?

Then tell us. Have a picture you'd like to add to your comment? Attach it below. And as always, please take a gander at our comment policy before posting.

Rate this recipe!

Have you tried this recipe? Let us know what you think.

Upload a picture of your dish