Enjoy this on its own or add a splash of soda water and for your next party, use it to top up a glass of champagne.
- 2 cups water
- 1 cup sugar
- 8 makrut lime leaves, bruised
- 2 makrut limes, zest finely grated
- 4 cups freshly squeezed ruby grapefruit juice (approximately 6 large ruby grapefruit)
- 1 extra ruby grapefruit, sliced for garnish
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Combine the water, sugar, makrut lime leaves and zest in a medium saucepan. Stir over low heat until the sugar has dissolved. Increase the heat and simmer for 5 minutes. Turn off the heat and transfer the syrup to a jug and allow to cool. Refrigerate until cold.
Combine the grapefruit juice and syrup in jug and chill until ready to serve.
Serve with extra slices of ruby grapefruit.
Photography by Petrina Tinslay, styling by David Morgan and art direction by Anne Marie Cummins.