Grapefruit Cups Cassis with Borage Flowers and Mint

In a sawtooth fashion, cut the grapefruits in half. Carefully section out the fruit, reserving shells. Cut out and discard white membrane. Peel oranges, removing white pith and cut into sections. Place orange and grapefruit in a bowl, pouring off excess juice. Toss fruit with creme de cassis and chill. Before serving, add strawberries and toss. Spoon into reserved shells and garnish with borage flowers and mint sprigs.