Grapefruit Recipe

Wash and halve

Rinse the grapefruits under cool running water. Pat dry. Using a sharp knife, slice each grapefruit in half crosswise.

Segment (optional for smoother juice)

If you prefer pulp-free juice, working over a bowl, use a small paring knife to cut away peel and pith and then carefully segment the fruit, removing membranes. Collect segments and any juices.

Manual or electric juicer

Place a halved grapefruit on a countertop manual reamer or an electric citrus juicer and press/operate to extract juice from all halves. Continue until you've juiced all 4 grapefruits. Expect roughly 2 to 3 cups (480–720 ml) total depending on size and juiciness.

Strain (optional)

If you want a smoother juice without pulp, pour the freshly squeezed juice through a fine-mesh sieve into a pitcher, pressing solids with the back of a spoon to extract as much liquid as possible. Discard solids.

Taste the juice. If it's too tart or bitter, stir in granulated sugar (up to 2 tsp) or honey (up to 1 tsp) and a pinch of sea salt to round flavors. Stir until dissolved. Adjust to taste — add more sweetener in 1/2 tsp increments if needed.

If the juice is very concentrated, dilute with up to 1 cup cold water for still juice or replace with 1 cup sparkling water for a fizzy version. Add ice cubes to chill. Stir gently to combine.

Garnish and serve

Pour into small (about 8 oz / 240 ml), large (about 12–16 oz / 360–480 ml) glasses, or into a carafe. Garnish each glass or the carafe with a thin grapefruit wheel or a small segment on the rim. Serve immediately.