6 Pink grapefruits
Vanilla ice cream or frozen
Yogurt
1/3 c Firmly packed golden brown
Sugar
4 1/2 ts Finely chopped peeled fresh
Ginger
Fresh mint leaves (optional)
Cut grapefruits horizontally in half. Using
grapefruit knife or paring knife, cut all around
grapefruit halves and between membranes to release
segments. Place segments in bowl, discarding seeds.
Cut segments in bowl, discarding seeds. Cut all
membranes from 6 grapefruit halves; discard remaining
grapefuit halves.
Place large scoop of ice cream in each reserved
grapefruit half. Cover and place in freezer until
ready to use. Add sugar and ginger to grapefruit in
bowl and toss gently. Cover and refrigerate at least
2 hours or overhight.
Spoon some grapefruit mixture over ice cream in each
grapefruit basket. Garnish with mint. Serve, passing
remaining grapefruit mixture separately.
