Pink Grapefruit With Cassis

1. 1

   Using small sharp knife, remove peel and white pith from the grapefruits.

2. 2

   Working over a bowl to catch juice, cut between membranes to release segments.

3. 3

   Reserve juice in bowl.

4. 4

   Arrange grapefruit segments decoratively on 4 plates, dividing equally.

5. 5

   Combine sugar, water and reserved grapefruit juice in heavy small saucepan. Stir over low heat until sugar dissolves. Remove saucepan from heat.

6. 6

   Stir in creme de cassis. Drizzle syrup over grapefruit. Refrigerate at least 2 hours or up to 6 hours.

7. 7

   Garnish with mint if desire, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.