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 

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Recipe Summary

total:
20 mins
Yield:
About 1 cup (enough for 15 cocktails)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

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