How do you make Pink Grapefruit Gin | National Dish Recipe
I’ve been dying to make Pink Grapefruit Gin, I think the colour would be attractive and relate completely to the flavour – Pink Grapefruit is a real treat just as grapefruit.
As with all our Gin recipes, you need to sterilise everything thoroughly, I mean it – don’t piss about here, you could be wasting good Gin.
This is easy to prep and nurture.
| Prep Time | 30 Mins |
| Passive Time | 3 Months |
| Servings | Litre |
Ingredients
- 3 whole Pink Grapefruit peel them and slice up all the segments, no pith
- 1 litre gin I used Tesco's own
- 6 tbls caster sugar caster because it devolves quicker
- 1 litre kilner jar with a lid, obvs
Ingredients
| |
Instructions
- First, we need to sterilise. Boil the kettle and immerse the Kilner jar and lid in boiling water for about 10 minutes, then remove to cool. Don't touch the rim or inside of the lid - NO BACTERIA ALLOWED.
- Peel the grapefruit, avoid any pith and slice into segments. Place in the jar along with all the sugar.
- Pour in the gin and then put the lid on an tighten. Give it a shake to help dissolve the sugar.
- Store in a cool dark cupboard for 3 months. In the first few days give it a gentle shake to make sure all the sugar dissolves.
- When ready, through a sterilised jam strainer (not sieve) drain the gin into a sterilised jug, and then transfer to a sterilised bottle or jar.
- That's it - it's gorgeous. If anyone want to suggest a Pink Grapefruit Gin recipe, let me know below or on social media. Enjoy!
I make pink Grapefruit Gin, I find it you leave the pink grapefruit with the sugar for 48 hours, it draws out the juice more and gives a better flavour, then I add a good dry gin and leave for a couple of months…
That’s a very cute idea, I love that!!!
This is going to be next on the list my wife and I made a batch of rhubarb and raspberry gin at the start of lock down, this will definitely be next
I guess that would be nearly ready now that lock down is coming to an end.
It’s a process of trial and error combined with a balancing act – it’s good fun. I liked the dryness if the grapefruit. The fennel gin is interesting too. To be honest, the best one for me, Plum Gin – that’s real good https://www.nationaldish.co.uk/recipe/how-do-you-make-plum-gin
I had put the outer layer of skin in but removed it after a couple of weeks as it was giving a rather sharp
dry flavour.
After two months retasted and added some sugar to help balance the flavour, we are now enjoying the gin
and second batch is on the go today with a few juniper berries added and using red grapefruit hopefully to give a richer colour
Ant
Pink grapefruit gin- do you put in the zest with the fruit too?
Hey Ant, thanks for the question. I avoided the skin and removed as much pith as possible too – didn’t want to make it too bitter.