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.
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By rbyers9_12395767
Largo, 48
on November 30, 2009
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While I believe, as the previous reviewer suggested, that it sad that one cannot simply look up an ingredient on the internet these days and, as a result of that inability, give a low rating to any recipe, I tend to think that civility requires one to stop short of calling one another names.
While I regret I must give a rating to this recipe not having tried it, this looks like a wonderful dessert, especially after a heavy meal and I cannot wait to try it.
By giraola
Miami, FL
on December 07, 2007
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To give a recipe a 1 star because you don't know what an ingredient is so...
In this era of computers all what you have to do is enter gray salt into your browser and search, hope you know what a browser is... And in case you don't know how to go about it grey salt is a fancy sea salt that Michael would like to sell to you.
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