Grapefruit in Moscato

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 (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.
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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 of superfine sugar over the grapefruit and splashed on about a 1/4 cup of cava for six 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.

The simplicity of flavor and preparation make this recipe the perfect dessert. It’s light, refreshing, with a perfect balance of sweet and acid. Next time, I’d like to see how the flavors develop if the grapefruit sits in the Moscato for an hour, maybe adding a pinch of salt and some fresh mint.

This wonderfully refreshing dish can act as a dessert or a palate cleanser between courses. The simplicity of it appealed to me, especially for a midweek dessert. I’d never tried Moscato d’Asti before, and I really enjoyed the sweet, muscadine taste of this sparkling wine. Even by itself, the wine was fantastic, but adding the chilled grapefruit segments brought to it a nice contrast of tart and sweet. I made this dessert in small glass dessert cups so we could see the bubbly reaction when I added the wine to the sugar cube and grapefruit. Perhaps a sprig of mint for garnish would add a nice color for presentation. Overall, I really enjoyed this dish!


    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.

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