1)
Peel the
grapefruit, and remove as much of the white pith from both the flesh and the
peel 2) Using the
peel of one
grapefruit, slice into strips as thin as you possibly can 3) Roughly chop up the
grapefruit flesh into small
pieces and put the
pieces in a bowl 4) Pour sugar over the chopped up
grapefruit and mix sugar with the fruit 5) Allow
grapefruit - sugar mixture to rest for about 30 minutes 6) After 30 minutes, pour the
grapefruit - sugar mixture into a large pot, add in the sliced
peel, and squeeze in the lemon juice 7) Heat over low fire, stirring every few minutes for around one hour to ensure it does not stick to the bottom of the pot 8) Once marmalade reaches the desired consistency, remove from fire and pour straight away into sterilized jars, capping them immediately 9) Allow the
grapefruit marmalade to cool before serving with toast or crackers
1/2 cup granulated sugar 1/4 cup dried hibiscus flowers 1 ″
piece fresh ginger,
peeled and quartered
Grapefruit juice, freshly squeezed St. Germain elderflower liqueur Lunetta Sparkling Rosé Hibiscus flowers in syrup, for garnish
Starting at the top of the first
grapefruit, use a paring knife or vegetable
peeler to cut a spiral - shaped
piece of
peel, rotating
grapefruit as you cut and stopping once you reach the middle.