This dessert is just a delicious as it’s delightfully simple. Because there are only 5 ingredients and 2 steps (read: the it’s super simple), every ingredient counts. So opt for a ruby red grapefruit, which will look gorgeously saturated against the vanilla ice cream. To remove the grapefruit peel neatly, first cut a slice off the top and bottom of the grapefruit using a sharp chef’s knife or serrated knife. Stand it upright on one of the cut ends. Working from top to bottom and following the curve of the grapefruit, remove strips of the peel, including the white pith, to reveal the red flesh.
⅓ cup water
⅓ cup sugar
1 tablespoon finely grated peeled ginger
vanilla ice cream, for serving
Fat 19g (6g saturated fat)
How to Make It
Combine water, sugar, and finely grated peeled ginger in a small saucepan and bring to a boil, stirring to dissolve the sugar; let cool.
Cut away the peel and pith of the grapefruit. Slice into rounds and transfer to plates. Drizzle the syrup on top and serve with vanilla ice cream.
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