The Chef
Masa Takayama of Masa

Servings
Serves 6

Ingredients
2 cups grapefruit juice
1 cup Sauternes or champagne
11/2 teaspoons sugar, optional or to taste
1 large grapefruit, cut into segments between the membrane, each segment cut into thirds
6 teaspoons Grand Marnier
Grated zest of 1 yuzu (1 lime can be substituted)

Cooking Instructions
Combine the grapefruit juice and Sauternes. Add the sugar to taste, stirring until dissolved. Pour the liquid into an 8-by-10-inch tray and freeze for several hours. �

To serve, scrape or mash the frozen grapefruit with a fork and transfer to a bowl. Stir in the grapefruit segments and divide the granit� into 6 individual bowls. Pour 1 teaspoon of Grand Marnier over the top of each granit�, finishing with a little yuzu zest. Serve immediately.

Photograph by Mitchell Feinberg