Grapefruit in Moscato

We made this refreshing dessert with Moscato d'Asti, a sweet sparkling Italian wine, which nicely offsets the slightly bitter grapefruit. If you prefer, you may use a drier sparkling wine or Champagne for a slightly different but equally flavorful result.

  • Servings: 4
Grapefruit in Moscato

Photography: LISA HUBBARD

Source: Martha Stewart Living, March 2002


  • 1 ruby red grapefruit, chilled
  • 4 sugar cubes
  • One 750-ml bottle Moscato d'Asti


  1. Cut top end off grapefruit, and remove peel and pith with a sharp paring knife. Carefully carve out segments from between membranes. Place several grapefruit segments and 1 sugar cube in each serving glass, and fill with Moscato. Serve immediately.


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