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Macerated Citrus

(recipe, Kelly Myers)

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For this winter dessert, jewel-colored citrus fruits of various hues are segmented and steeped in their own juices with lemon, sugar, and gin and Campari, if desired. Serve chilled in a martini glass, accompanied with a sugar cookie or chocolate truffle.


  1. 1 ruby grapefruit
  2. 1 large orange or 2 blood oranges
  3. 6 small or 3 large tangerines
  4. 3 to 4 Tbsp. sugar
  5. 2 to 3 Tbsp. fresh lemon juice
  6. Gin and Campari (optional)
  7. 1 pomegranate (optional)


  1. Cut the peel from the tops and bottoms of the grapefruit, oranges, and tangerines. Set the flat ends of the fruit on a cutting board and use a knife (a small serrated knife works well) to remove all the peel and the white pith, cutting from the fruits’ north to south poles.
  2. Holding a piece of peeled citrus in one hand, use the other to cut segments away from their membranes. Do this over the bowl or dish you plan to marinate the fruit in to catch all the juices. Let segments fall into the bowl.
  3. Sprinkle sugar over each layer of fruit segments, then some of the lemon juice. Repeat until you have segmented all the fruit and layered it with sugar and lemon.
  4. If desired, splash a bit of gin and Campari over the fruit to taste. Let marinate overnight or several hours.
  5. When ready to serve, spoon the macerated fruit into martini glasses, then pour all the juices over the fruit. If using the pomegranate, sprinkle pomegranate seeds over the top of each serving.


Read more about wintertime citrus cooking in Kelly Myers' "Citrus time."