Grapefruit Juice Recipe

Prepare grapefruit

Wash the grapefruits under cold water. Roll each grapefruit firmly on the countertop with the palm of your hand to loosen the juices.

Cut and juice

Cut each grapefruit in half crosswise. Using a handheld citrus juicer or a reamer, juice all grapefruit halves into a large bowl or pitcher, pressing to extract as much juice as possible. Expect about 1 to 1 1/2 cups of juice from 2 medium grapefruits (adjust count as needed).

Strain (optional)

If you prefer a pulp-free juice, pour the freshly squeezed juice through a fine-mesh sieve or chinois into a clean pitcher, pressing gently on solids with the back of a spoon. Discard solids.

Adjust volume

If the juice is very strong, add up to 1 cup filtered water to the pitcher to reach your desired intensity. Stir to combine.

Chill

Add ice cubes to glasses when serving, or chill the pitcher in the refrigerator for 15–30 minutes before serving for the coldest result.

Dissolve sweetener

If using sugar or honey, dissolve it in 1–2 tablespoons of warm water first to make a simple syrup so it blends easily. Stir the syrup into the grapefruit juice to taste. Start with 2 tsp sugar or 1 tsp honey for mild sweetness; increase in small increments if needed.

Balance flavor

Add a pinch of fine sea salt to reduce bitterness and enhance sweetness. Stir and taste; adjust sweetener or water as desired.

Fill serving glasses with ice cubes if desired. Pour the grapefruit juice over ice.

Garnish each glass with a grapefruit wheel on the rim and a mint sprig. Serve immediately.