Ingredients

3 Valencia oranges
3 tangerines
2 pomelos, or ruby red grapefruits
1/4 cup sugar
Pinch gray salt
1 cup Muscat

Directions

Cut ends from all of the fruit, and then cut off
the skin and bitter white pith with a paring knife. Cut the citrus segments out from the
membrane and carefully put the segments in a shallow bowl, taking care to keep them whole.
Squeeze the leftover peels and membranes over another bowl to get out any remaining
juice.

Gently stir sugar and salt into juice, pour over fruit, and divide into soup plates. Cover
and refrigerate until chilled, about 1 to 2 hours.

To serve, pour 1/4 cup Muscat over each serving.