Food & Cooking Recipes Dessert & Treats Recipes Supreme of Citrus Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Servings: 4 Ingredients 2 ruby grapefruits 2 navel oranges ¼ cup orange liqueur, such as Cointreau or Grand Marnier 8 mint leaves, very thinly sliced crosswise, plus 4 small sprigs for garnish Directions On a work surface, remove peel and pith from grapefruit using a sharp paring knife, beginning at the top and following the curves of the fruit. Working over a medium bowl to catch the juice, carefully cut between membranes to remove segments. Squeeze remaining membrane to extract juice, reserving for another use; discard membrane. Divide fruit segments equally between 4 chilled dessert plates. Drizzle 1 tablespoon liqueur over each, and chill until ready to serve. Just before serving, sprinkle with sliced mint leaves and garnish with a mint sprig. Rate it Print