Grapefruit in Moscato

Grapefruit in Moscato Recipe

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:

Hey, there. Just a reminder that all our content is copyright protected. Like a photo? Please don't use it without our written permission. Like a recipe? Kindly contact the publisher listed above for permission before you post it (that's what we did) and rewrite it in your own words. That's the law, kids. And don't forget to link back to this page, where you found it. Thanks!

Back to Grapefruit in Moscato on Leite's Culinaria