You NEED to try my homemade Grapefruit Syrup this summer; it is refreshing, citrusy, and super addicting!
All you need is two simple ingredients to make homemade Grapefruit Syrup, grapefruit and sugar. Enjoy it in the morning with hot water, and make it with tequila at night for the PERFECT summer cocktail.
Make Grapefruit Syrup in bulk as it can last in the fridge for up to 1 month. Trust me; you don’t want to miss out on this DELICIOUS summer drink!
I am not joking when I say I’ve been drinking my homemade Grapefruit Syrup EVERY SINGLE DAY for the past few weeks.
In fact, right now, as I am writing this blog post, I am sipping on my grapefruit cocktail. Whenever grapefruit is on sale, I will buy it in bulk, put on my favorite show, and make myself jars of syrup.
Not going to lie, it is time-consuming, but it is so worth it. After a while, it becomes even therapeutic to peel the grapefruit.
I love my homemade Grapefruit Syrup because you get the best of both worlds, the chunky fruits, and citrusy sweet syrup.
Grapefruit seeds are bitter; that is why it is crucial to ensure that no seeds are inside the syrup. There are two ways to peeling; I like to use my hands to peel off the skin and a mini toothpick to flick off the seeds.
You can alternately also use a knife to cut out the fruits to save time. Whatever is the easiest method for you to ensure that only the actual fruit is in the syrup, not the white parts of the skin or the seeds.
PRO TIP: when making Grapefruit Syrup, DO NOT THROW AWAY THE PEEL.
Another reason why I love making homemade grapefruit syrup is after I will use the peels as a natural simmer pot recipe so that the house will smell super clean and refreshing!
In a large pot, add in all the grapefruit peels and whatever herbs of your choice. I like to use rosemary and some mint from our balcony garden. Fill the large pot with water, bring it to a simmer, turn the heat to low and let it simmer for 2-3 hours.
The simmer pot will eliminate all the food smell in your kitchen, and your house will smell AMAZING.
I am a HUGE fan of making homemade syrup.
I also have a Lemon Honey Syrup, Strawberry Syrup, and Kumquat syrup recipe in my blog. Depending on the season, I will buy fruits in bulk, turn them into syrup for easy drinks, and prevent the fruit from going bad.
Blueberry season is just around the corner, so stay tuned so I make my famous Blue Berry syrup that will BLOW YOUR MIND!
Here are some SUMMER RECIPES that you will LOVE that will go perfectly with my Grapefruit Syrup:
- Two Types of Asian Cucumber Salad (Spicy Garlic, Sweet and Sour)
- Japchae – Korean Glass Noodle Stir-fry
- EXTRA CRISPY Taiwanese Fried Chicken
- Spicy Jellyfish Salad (Secret to GOOD SKIN)
Ingredients
- 6 Grapefruit
- 2 cup of Sugar
- 1 cup of Baking Soda
Cocktail:
- 2oz of Tequila
- 1 can of Soda Water
- 2 tbsp of Grapefruit Syrup
- Mint
- Ice
- Scrub the grapefruit with baking soda and water. Pat dry.
- To prepare the grapefruit, cut off the top and the bottom. Lightly cut four slits around the grapefruit and peel off the skin. Peel off all the white parts of the skin and all the seeds and place them in a bowl.
I like to use my hands to peel off the skin and a mini toothpick to flick off the seeds. You can alternately also use a knife to cut out the fruits to save time. Whatever is the easiest method for you to ensure that only the actual fruit is in the syrup.
- Add half of the grapefruit to a pot and add in 1.5 cups of sugar. Bring it to a simmer and let it cook on medium-low heat for 20 minutes. Keep stirring to prevent it from burning. Once you see big bubbles, bring the heat down to low and simmer for another 5 minutes.
- In the other bowl, add in 0.5 cups of sugar and mix. Set it aside for 10 minutes.
- After 25 minutes and the grapefruit has become a thicker consistency, let it slightly cool down before adding in the grapefruit chunks. Mix everything, simmer for another 1-2 minutes and place it in a clean airtight container. This can last in the fridge for up to 1 month.
Grapefruit Syrup
Materials
- 6 Grapefruit
- 2 cup of Sugar
- 1 cup of Baking Soda
Cocktail:
- 2 oz of Tequila
- 1 can of Soda Water
- 2 tbsp of Grapefruit Syrup
- Mint
- Ice
Instructions
- Scrub the grapefruit with baking soda and water. Pat dry.
- To prepare the grapefruit, cut off the top and the bottom. Lightly cut four slits around the grapefruit and peel off the skin. Peel off all the white parts of the skin and all the seeds and place them in a bowl.
- I like to use my hands to peel off the skin and a mini toothpick to flick off the seeds. You can alternately also use a knife to cut out the fruits to save time. Whatever is the easiest method for you to ensure that only the actual fruit is in the syrup.
- Add half of the grapefruit to a pot and add in 1.5 cups of sugar. Bring it to a simmer and let it cook on medium-low heat for 20 minutes. Keep stirring to prevent it from burning. Once you see big bubbles, bring the heat down to low and simmer for another 5 minutes.
- In the other bowl, add in 0.5 cups of sugar and mix. Set it aside for 10 minutes.
- After 25 minutes and the grapefruit has become a thicker consistency, let it slightly cool down before adding in the grapefruit chunks. simmer on high heat for anotehr 1-2 minutes, and place it in a clean airtight container. This can last in the fridge for up to 1 month.
