Fresh Ruby-red Grapefruit Juice Recipe

Fresh Grapefruit Juice

1. 1

   Prepare fruit

   Wash the grapefruits thoroughly under cool running water. Pat them dry. If using a lemon or lime to adjust brightness, wash and halve it as well.

2. 2

   Segment or halve

   If you prefer a smoother juice with less pith, cut each grapefruit in half crosswise and use a citrus reamer or juicer. If you prefer a slightly pulpy, fuller-flavored juice, peel and segment the grapefruits over a bowl to catch juices and discard thick pith and membranes.

3. 3

   Juice

   Juice the grapefruits using a manual reamer or electric juicer until you have about 2 to 2 1/2 cups of fresh grapefruit juice. If using a lemon or lime, squeeze half into the juice now, tasting later to adjust.

4. 4

   Strain (optional)

   For a smoother, pulp-free juice, pour the freshly extracted juice through a fine-mesh sieve or cheesecloth into a pitcher, pressing on solids to extract as much liquid as possible. Discard solids left in the sieve.

5. 5

   Sweeten and season

   Add the granulated sugar and fine sea salt to the warm (or room-temperature) juice. Stir until the sugar dissolves. If sugar doesn’t dissolve easily because the juice is cold, dissolve the sugar in the 1 cup of cold water first (or warm 2–3 tablespoons of the water to dissolve then add remaining cold water) to make a simple syrup, then mix into the juice. Taste and add more sugar if desired, or a touch more salt to round bitterness.

6. 6

   Chill and adjust

   Add ice cubes to the pitcher or to individual serving glasses. Pour the juice over ice and chill for 2–3 minutes. Taste and, if needed, squeeze a little more lemon or lime to brighten the flavor or add up to 1 additional tablespoon sugar dissolved in a tablespoon of water for extra sweetness.

7. 7

   Serve

   Pour the chilled grapefruit juice into glasses. Garnish each glass with a sprig of fresh mint or a thin slice of grapefruit on the rim, if desired. Serve immediately.