Fresh Ruby-red Grapefruit Juice Recipe
Make Fresh Ruby-red Grapefruit Juice Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fresh Grapefruit Juice
Method
Fresh Grapefruit Juice
- 1
Wash the grapefruits thoroughly under cool running water to remove any surface residues. Pat dry with a clean towel.
- 2
Roll each grapefruit on the countertop with the palm of your hand, pressing firmly. This softens the fruit and helps release more juice.
- 3
Cut each grapefruit in half crosswise (across the equator) on a cutting board using a sharp chef's knife.
- 4
Using a handheld citrus juicer or a countertop reamer, juice all grapefruit halves into a large bowl or measuring pitcher. If using an electric juicer, follow the manufacturer’s instructions. Strain the juice through a fine-mesh sieve into a clean pitcher to remove pulp and seeds if you prefer clearer juice; press solids gently with a spoon to extract more liquid. Yield should be about 2 to 2 1/2 cups of juice.
- 5
Taste the freshly squeezed grapefruit juice. If it tastes very tart or astringent, dissolve 2 tablespoons granulated sugar and 1 teaspoon fine sea salt in 1/4 cup warm water to make a simple sweet-salty syrup. Stir until fully dissolved.
- 6
Add the dissolved sugar-salt syrup (or, if juice is already balanced, skip the syrup and use plain cold water) to the grapefruit juice along with 3/4 to 1 cup of cold filtered water to taste. Stir well to combine. The additional water loosens the concentrate and balances intensity.
- 7
If using, add 1 teaspoon fresh lemon juice to brighten the flavor and stir. Taste and adjust sweetness or dilution: add up to another tablespoon sugar dissolved in a little water for sweeter juice, or more cold water if too intense.
- 8
Add ice cubes to the pitcher or directly into serving glasses to chill the juice. Stir once more.
- 9
Pour the juice into glasses over ice. Garnish each glass with a sprig of fresh mint, if desired. Serve immediately.
- 10
Storage: Refrigerate any leftover juice in an airtight container for up to 48 hours. Stir or shake before serving, as natural separation may occur.





