Grapefruit Liqueur

Ingredients:

• 700 ml Gin
• 3 Grapefruits
• 200g granulated sugar
• 125ml agave nectar or honey

INSTRUCTION

Slow Method:

1. Wash and peel the grapefruits, taking care not to include any white pith, and slice each peel into thin strips. Toss the peel with 65g sugar in a small bowl, using a wooden spoon to gently crush the peel (this will help extract the oils much faster). Let sit for at least 30 minutes.
2. Meanwhile, juice the grapefruits. Strain the juice into a medium saucepan, discarding the pulp. Add the remaining sugar, stirring to combine. Bring the mixture to a boil and then simmer, stirring occasionally, until the mixture has reduced to one-quarter of its original volume, about 15 minutes.
3. Remove from heat and add the grapefruit peel, along with any liquid in the bowl. Allow mixture to cool.
4. Combine grapefruit juice/peel mixture, gin, and agave/honey in a Kilner Jar. Seal and store in a cool, dark place until ready to serve.
5. Enjoy your Grapefruit Liqueur.

Fast Method:

1. Wash and peel the grapefruits, taking care not to include any white pith, and slice each peel into thin strips. Toss the peel with 65g sugar in a small bowl, using a wooden spoon to gently crush the peel (this will help extract the oils much faster). Let sit for at least 30 minutes.
2. Meanwhile, juice the grapefruits.
3. Add the gin, grapefruit peel (along with any liquid in the bowl) the juice, the rest of the sugar and the agave/honey to a Kilner Jar.
4. Put into a water bath at 65°C for 3 hours.
5. Strain into a clean bottle and test for taste. Add extra sugar if needed.
6. Enjoy your Grapefruit Liqueur.

Lucy’s Top Tip: You can use the liqueur in cocktails immediately, but the liqueur will become smoother (and more dangerously drinkable) the longer you let it sit. If the mixture starts to taste too bitter, strain the peels and add more granulated sugar – 1 tablespoon at a time – until you’ve reached the desired balance of flavor.