This is not only a very healthy way to start the day, it’s also a really good flavour match, which gave me the inspiration for this recipe. The cool, tangy flavours from the pink grapefruit and raspberries are injected with a sunny warmth from the sweet cinnamon.
Ingredients
- 3 oz (75 g) caster or granulated sugar
- ½ cinnamon stick or ⅛ tsp ground cinnamon
- 2 pink grapefruit
- 4½ oz (125 g) raspberries
How to Make It
- Heat the sugar and 75 ml (3 fl oz) water with the cinnamon until the sugar has dissolved, then reduce the heat and simmer for a few minutes. Remove from the heat and set aside for about an hour to allow the cinnamon to infuse.
- Meanwhile, peel and segment the grapefruit. Using a small, sharp knife and working over a bowl to catch the juices, cut off the ends, then carefully cut away the peel and pith in a spiral until you have a peeled grapefruit with only flesh and no pith. Next, carefully cut along the edge of each segment, leaving behind the membrane and freeing a segment of flesh from the pith. Repeat for all the segments and place the flesh in a bowl with the raspberries, squeezing over every last bit of juice from the peel and the membrane.
- Remove the cinnamon stick from the syrup, if using, then pour the syrup over the fruit and chill in the fridge.
- Serve chilled in little bowls or glasses as a delicious and refreshing dessert.