Most people eat a grapefruit by cutting out each pink fleshy segment with a knife. Left behind for the garbage are the peels, the membranes, even a fair amount of flesh, and the juice. Save them all for this syrup, which can also be made into a vinaigrette for salads or vegetables.
Reprinted from Scraps, Wilt & Weeds: Turning Wasted Food into Plenty by Mads Refslund and Tama Matsuoka Wong. Copyright 2017 by Grand Central Life & Style. Published by Hachette Book Group (hachettebookgroup.com)Slideshow:More Grapefruit Recipes
Flesh scraped from 2 leftover organic large grapefruit halves
2 grapefruit peels (1 inch square each)
1/2 cup grapefruit juice, squeezed from the halves
1 cup sugar
1/2 cup water
How to Make It
In a medium saucepan, combine the grapefruit flesh, peels, and juice with the sugar and water. Bring to a boil, then turn down the heat to low. Simmer for 5 minutes until the syrup starts turning slightly brown and is reduced to about 1 cup. Remove from the heat, let cool, and strain.
Compost the solids and store the syrup in the refrigerator for up to 15 days.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.