Active Time
N/A
Total Time
20 MIN
Yield
Serves : About 1 cup (enough for 15 cocktails)

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

How to Make It

Step 1    

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.

Step 2    

Compost the solids and store the syrup in the refrigerator for up to 15 days.

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