1/3 c  Sugar
6    Thin strips lemon peel,1-2"
3    Large ruby/yellow grapefruit
Citrus leaves,rinsed/patted
Gin or orange juice
Lemon wedges

The aromatic flavor of gin, which comes from juniper berries, complements
the bitter-tart taste of grapefruit. Use orange juice as a non-alcoholic
option.
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1. In a 3-4 cup pan, combine sugar and 2/3 cup water. Boil, uncovered, over
high heat until reduced to 1/2 cup. Gently twist lemon peel and drop into
syrup; let col. If made ahead, cover and chill up to 3 days.
2. With a sharp knife, cut peel and all white membrane from grapefruit.
Over a bowl, cut between membranes to release fruit segments; squeeze juice
from membrane into bowl. Discard membrane. If made ahead, cover and let
stand up to 3 hours.
3. Spoon fruit, juice, and syrup equally into 6 dessert bowls. Garnish with
leaves. To each portion add to taste about 1 tablespoon gin or orange
juice, and juice from lemon wedges.