Ingredients

The following ingredients have 4 Servings
  • 1/2 cup agave nectar (optional honey)
  • 2 pink grapefruits (zested and juiced (see directions for zesting))
  • 1 tablespoon lemon juice (freshly squeezed)
  • 1/8 teaspoon salt
  • 8 ice cubes
  • 4 cups water (sparkling mineral water, or club soda (1 quart))

Instruction

  • Zest the grapefruits by peeling them with a vegetable peeler into wide strips. If any white pith remains on the peel, remove it with a paring knife.
  • Combine sweetener, grapefruit zest and juice, lemon juice, and salt in a medium saucepan along with 1 cup water. Stir and bring just to a boil over medium-high heat.
  • Remove the syrup from the heat and let it sit for one hour. Strain the syrup to remove the peels/zest.
  • To store extra syrup, cover with an airtight lid and store in the refrigerator for up to a week.
  • Put four ice cubes in each glass and about ¼ cup of syrup. Fill the glass with carbonated water of choice and stir well to serve. Zingy Pink Grapefruit can be garnished with a mint or basil leaf. Add lime or lemon slices for added color.