Ting Recipe

Make simple grapefruit base

If you haven't juiced the grapefruit yet, halve 4 large pink or white grapefruits and juice them until you have about 2 cups (480 ml) of juice. Strain the juice through a fine-mesh sieve into a bowl or pitcher to remove pulp and seeds for a smooth Ting. Measure 2 cups of the strained juice into a serving pitcher.

Sweeten and season

To the warm (room-temperature) grapefruit juice in the pitcher add 3 tablespoons granulated sugar, 1 tablespoon fresh lime juice, and a pinch of salt. Stir vigorously until the sugar and salt dissolve. If the sugar doesn't fully dissolve because the juice is cold, dissolve the sugar first in 2 tablespoons of warm water, let cool slightly, then stir into the juice.

Chill and combine with fizz

Add 2 cups of cold sparkling water or club soda to the sweetened grapefruit juice and stir gently to combine. Taste and adjust: add another 1 tablespoon sugar if you prefer sweeter, or another dash of lime if you want more brightness. If using bitters, add 2 dashes now and stir once.

Serve

Fill 4 tall glasses with ice (about 1/2 cup ice per glass or 2 cups total). Pour the Ting mixture evenly over the ice. Garnish each glass with a grapefruit slice and a mint sprig if using. Serve immediately so the drink stays fizzy.

Notes

This recipe yields 4 servings (about 1 cup or 240 ml each). For a stronger grapefruit flavor, use all pink grapefruit; for a slightly more tart and floral profile, use white grapefruit. To make a large-batch ready-to-serve Ting, keep the sparkling water separate and add just before serving to preserve carbonation.