Citrus goes with the holidays like peanut butter goes with jelly. So, like me, you may have some leftover citrus from the holidays, as Texas grapefruits and oranges tend to fill holiday baskets or be given as gifts and I love that. (You may recall that one of my favorite kitchen tools is a grapefruit spoon.) Invariably though, we have too much and, after I have eaten and eaten grapefruit halves for breakfast, snacks and dessert, I am desperate to find new and interesting things to do with these juicy balls of winter fruit.
Last year, I made a natural citrus cleaner, but this year I have something with a bit more bubbles, taste and excitement awaiting some of the grapefruits that, like last year, just happen to be in a big bowl on our dining room table.
Fortunately, David is a lover of both grapefruit juice and sparkling water, so I knew I had to try this homemade grapefruit-honey-ginger soda. Made with freshly squeezed grapefruit juice, zest, ginger and a touch of honey, this has just the right zing to make a memorable soda that is not filled with a bunch of sugar or even Splenda.
This was my first time making a DIY soda and it’s so easy to make. This would be a fun addition to the bar at a cocktail party or a perfectly thoughtful hostess gift. Or a gift for a friend “just because”.
After the first sip, David said, “It would be good with vodka.” And he’s right. For a heavenly and refreshingly delicious winter cocktail, just add vodka.
- Zest of 1 pink or ruby red organic grapefruit
- 1 cup freshly squeezed grapefruit juice I used 1 1/2 grapefruits
- 1/2 cup raw local honey
- 1/4 cup roughly chopped fresh ginger
- Carbonated water for serving (I prefer the Mountain Valley Spring brand)
- Grapefruit slices for garnish
- Sliced ginger for garnish
Zest the grapefruit first and then juice it.
In a small saucepan, add the zest, juice, chopped ginger and honey and place over medium heat. Bring it to a boil and allow to boil for two minutes, watching carefully and stirring frequently. You want the honey to melt and the flavors to meld, but you do not want it to bubble over. Remove from the heat and allow to cool.
Through a sieve, strain the syrup into a clean container and discard the ginger and remaining zest.
To serve, spoon 2 tablespoons of the syrup into an 8-ounce glass filled with ice, add sparkling water and stir to combine. Place a slice of grapefruit on the rim of the glass and drop in a slice of ginger. Serve immediately and repeat often.
Refrigerate any leftover syrup and use within 1-2 weeks.