6 servings


          Grapefruit sections and strawberries, glazed with a tequila syrup and seasoned with fresh mint, combine deliciously for either an appetizer or dessert.


          3 fresh grapefruit, preferably pink, halved

          1/2 cup water

          1/2 cup sugar

          1/2 Cup tequila

          14 large unblemished strawberries, hulled

          8 leaves fresh mint, chopped

          6 mint sprigs for garnish


          Using a paring knife, cut around the exposed grapefruit membrane to remove the sections. Put sections in a bowl. Squeeze the shell to extract the juice and pour it in a saucepan. Cut away and discard all membrane and save the shells to serve the fruit in.

          Add water and sugar to the saucepan and bring to a boil. After 3 minutes add the tequila and boil the liquids an additional 3 minutes to make a thick sugar syrup. Do not allow the syrup to caramelize. Cool for 5 minutes.

          Cut the strawberries in half or thirds, and combine with the grapefruit sections in a small bowl. Stir in the chopped mint. Spoon the fruit into the reserved grapefruit shells and drizzle with tequila syrup. Garnish each serving with a sprig of fresh mint and serve immediately.