Nutrition per serving may change if servings are adjusted.
2 small red grapefruit
2 small white grapefruit
1 teaspoon fresh rosemary leaves
4 tablespoons crème de cassis, or black-currant syrup
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.)
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).
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; g added sugars; 1904 IU vitamin A;
93 mg vitamin C; 33 mg calcium; 0 mg iron;
1 mg sodium; 331 mg potassium