This grapefruit cordial recipe is wonderful served with soda (add a little tequila for a tangy cocktail) or even drizzled over your favourite citrus muffins, cakes or loaves.
When I planted my home orchard, I planted a ruby grapefruit and a golden grapefruit. I stupidly didn’t tag them or note which one I had planted where, so of course when one of them died I didn’t know which to replace. In the end I didn’t replace it but have ended up with a very productive golden grapefruit that produces plenty of fruit for me to make a few batches of Grapefruit Marmalade, to have half a grapefruit for breakfast over the winter and to share some with the delightful little Silvereyes that come into my bird feeding station in my garden. This year there were so many grapefruit that I started to think about making a grapefruit cordial in the same way as I do with my lemons and limes.
2 cups freshly squeezed grapefruit juice
2 cups sugar
2 cups water
1 tbsp citric acid*
1 tbsp tartaric acid*
Bring the water and sugar to the boil in a saucepan. Add grapefruit juice and simmer gently for a few minutes.
Take off saucepan off the heat, stir in citric acid and tartaric acid, then pour into hot sterilised bottles and seal.
To serve: use 1/3 cordial to 2/3 plain or sparkling water – or to taste.
* Note: citric and tartaric acids might sound nasty but both are natural products commonly found at the supermarket. Citric acid is a natural preservative that also enhances citrus flavour. Tartaric acid is used to give a sour taste and is also an antioxidant.