4 teaspoons brown sugar
4 tablespoons sherry
4 candied cherries (optional)
Peel the grapefruits in such a way that also the inner skin is removed (à vif). Cut out the grapefruit parts and divide over 4 coupes. Add a teaspoon of brown sugar per coupe. Add 1 tablespoon of sherry per coupe. Decorate with a cherry and serve cold.
This is a typical recipe of the sixties.
If you don’t want to use alcohol, you can substitute the sherry and brown sugar by one table spoon of grenadine or strawberry syrup. On the picture, the coupe with the red cherry is made with strawberry syrup and the coupes with the green and the yellow cherry are made with brown sugar and sherry.