1 tablespoon of coconut sugar
4 sprigs of rosemary
Preheat oven to broil. Quarter grapefruit (keeping peel on) and pat dry. Sprinkle with sugar and place on foil-lined baking sheet.
Place in oven and and watch closely to make sure they don’t burn. As soon as they are golden brown and sugar crystalizes, pull out of oven to let cool.
Take rosemary springs and strip of 1/3 the bottom leaves. Puncture sprig through fruit and rind. Balance on glass. For extra flare at serving you can slightly char rosemary sprig with fire to release the scent of rosemary through the air.