Grapefruit with Cassis & Rosemary

Grapefruit with Cassis & Rosemary

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From: EatingWell Magazine, January/February 1995

A touch of crème de cassis and fresh rosemary top grapefruit segments for a refreshing brunch treat.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 2 small red grapefruit
  • 2 small white grapefruit
  • 1 teaspoon fresh rosemary leaves
  • 4 tablespoons crème de cassis, or black-currant syrup

Preparation

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  1. Cut grapefruit segments from their surrounding membranes, letting them drop into a bowl. Squeeze any remaining juice from the membranes into the bowl. Remove the segments from the bowl with a slotted spoon, and arrange on 4 dessert plates. (Reserve the juice for breakfast the next day.)
  2. Crush rosemary leaves with the flat of a knife blade to release the fragrant oil. Scatter over the top of the grapefruit. Drizzle each serving with 1 tablespoon creme de cassis (or black-currant syrup).

Nutrition information

  • Per serving: 69 calories; 0 g fat(0 g sat); 3 g fiber; 18 g carbohydrates; 1 g protein; 20 mcg folate; 0 mg cholesterol; 15 g sugars; 1904 IU vitamin A; 93 mg vitamin C; 33 mg calcium; 0 mg iron; 1 mg sodium; 331 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 1/2 fruit

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