Grapefruit Juice Recipe

Chill and wash

If possible, chill the grapefruit in the refrigerator for at least 30 minutes beforehand for cooler juice. Rinse the fruit under cold water and pat dry.

Cut grapefruit

Using a sharp knife, slice each grapefruit in half crosswise.

Juice each grapefruit half using a handheld citrus reamer, electric citrus juicer, or a manual press. Collect juice in a bowl or pitcher, pressing and rotating to extract as much juice as possible. Expect roughly 1/2 to 3/4 cup juice per grapefruit depending on size and juiciness.

Strain the collected juice through a fine-mesh sieve or cheesecloth into a clean pitcher to remove pulp and seeds if you prefer a smooth juice. Use the back of a spoon to press solids to extract extra liquid. If you like pulpy juice, skip or partially strain to retain some pulp.

Taste the fresh strained juice. If it’s too tart or bitter for your preference, stir in sweetener: 1 tsp granulated sugar, 1 tsp honey, or 1 tbsp simple syrup at a time. Stir until dissolved and re-taste; repeat until desired sweetness is reached. Add a pinch of sea salt to round the flavors if desired.

If the juice is very concentrated, dilute with cold water to taste (start with 1/4 to 1/2 cup water for 3 grapefruits) and mix thoroughly. Add ice cubes to chill.

Pour into glasses over ice. Garnish with a slice of grapefruit on the rim and a sprig of fresh mint, if using. Serve immediately for best flavor.