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200 gr Marostica cherries PGI
40 grams caster sugar
lemon ice cream
2 pink grapefruits
Wash and dry the grapefruits, then cut them in half horizontally. Empty them with a small knife by removing the halved slices with their thin skin peeled off. Put the slices in a bowl, add the pitted Marostica cherries PGI, the sugar and about three small glasses of liqueur. Stir, leave the fruit to macerate in a cool place for 30 minutes and then place it in the emptied grapefruit shells, adding a scoop of lemon ice cream to finish the preparation.