Freshly Squeezed Grapefruit Recipe

Select and chill

Choose 3 medium ripe grapefruits that feel heavy for their size (these will be juicier). Place them in the refrigerator at least 30 minutes before serving if you prefer chilled juice.

Warm slightly if needed

If grapefruits are refrigerated and difficult to juice, let them sit at room temperature 10 minutes. To maximize yield, roll each grapefruit on the counter under the palm of your hand, pressing lightly to break internal membranes.

Halve and juice

Cut each grapefruit in half crosswise. Using a manual reamer or citrus press, juice each half over a fine-mesh sieve set above a bowl or measuring cup to catch pulp and seeds. Press and twist to extract as much juice as possible. You should yield approximately 1 to 1 1/2 cups (240–360 ml) of fresh grapefruit juice from 3 medium fruits.

Strain (optional)

If you prefer smooth juice, press the pulp with the back of a spoon through the sieve into the bowl to extract liquid and discard seeds and most pulp. For pulp-forward juice, reserve some pulp and mix back in later.

Dilute

Taste the straight juice. If it's very tart or intense, stir in up to 1 cup (240 ml) cold water gradually until you reach the desired balance. Start with 1/2 cup and adjust. This also makes the juice less concentrated and more refreshing.

Sweeten (optional)

If you want sweeter juice, add your chosen sweetener a teaspoon at a time: granulated sugar, honey, or simple syrup. Stir until dissolved (simple syrup and honey dissolve easily; granulated sugar may need more stirring). Taste and add up to the listed amounts or to taste.

Chill and serve

Fill two glasses with ice cubes (about 1 cup total). Pour the freshly squeezed and adjusted grapefruit juice over ice. Garnish each glass with a grapefruit slice or a mint sprig if desired. Serve immediately.

Freshly squeezed grapefruit juice is best enjoyed immediately but will keep in an airtight container in the refrigerator for up to 48 hours. Shake or stir before serving; separation is natural.