Grapefruit Juice Recipe

Prepare fruit

Wash the grapefruits under cold running water. Roll each grapefruit on the countertop with the palm of your hand, pressing gently to break down membranes and make them easier to juice.

Halve and juice

Cut each grapefruit in half crosswise. Using a manual citrus juicer or reamer, juice all halves into a bowl or large measuring cup until you have approximately 2 to 2 1/2 cups of juice. If using an electric juicer, follow the manufacturer's instructions.

Strain (optional)

If you prefer a smooth juice with less pulp, pour the freshly squeezed juice through a fine-mesh sieve or cheesecloth into a clean pitcher, pressing on solids to extract as much liquid as desired. Discard seeds and pulp left in the strainer (or reserve for another use).

Sweeten and dilute

Taste the juice. Add the granulated sugar and a pinch of kosher salt to the juice. Stir until the sugar dissolves. If the juice is very tart or concentrated, stir in the cold water to dilute to your preferred strength (about 1 cup). If using honey or agave, warm it slightly so it blends easily and add instead of or in addition to sugar.

Chill and serve

Add ice cubes to the pitcher or individual glasses. Pour the juice over ice. Garnish each glass with a grapefruit slice and a mint sprig if using. Serve immediately.

Adjust sweetness: If the juice is still too tart, add honey, agave, or additional sugar a teaspoon at a time, stirring and tasting after each addition.

Storage: Transfer leftover juice to an airtight container and refrigerate for up to 48 hours. Stir or shake gently before serving. Freshly squeezed citrus juice is best consumed within 24–48 hours for optimal flavor.