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

Source: EatingWell Magazine, January/February 1995




Ingredient Checklist


Instructions Checklist
  • 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).

Nutrition Facts

69 calories; protein 1.4g; carbohydrates 18.3g; dietary fiber 3.4g; sugars 14.9g; fat 0.3g; saturated fat 0.1g; vitamin a iu 1904.3IU; vitamin c 93mg; folate 20.2mcg; calcium 32.8mg; iron 0.4mg; magnesium 16.2mg; potassium 330.8mg; sodium 0.5mg; thiamin 0.1mg.

1 1/2 fruit