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
Photography: LISA HUBBARD
Source: Martha Stewart Living, March 2002
- 1 ruby red grapefruit, chilled
- 4 sugar cubes
- One 750-ml bottle Moscato d'Asti
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.