4-5 large organic grapefruit
750 ml Everclear (151 proof) or vodka
3 cups water
1 1/2 to 2 cups granulated sugar (depending on your sweetness preference)

Carefully peel the grapefruit or zest, avoiding the pith. In a large canning jar or other airtight container add the grapefruit peel and pour the Everclear over the top, completely covering the peel. Seal the jar and place in a cool, dry place for 20-40 days, agitating regularly.

After the peels and alcohol have seeped, in a medium saucepan combine water and sugar. Bring to a boil over medium heat, stirring occasionally, and cook until all sugar has dissolved. Remove from heat and allow to cool.

Line a fine mesh strainer with a coffee filter. Slowly pour the alcohol and the simple syrup through the filter and the strainer into a large container. Stir to combine and pour into bottles or jars. Store in the refrigerator until ready to serve. Serve chilled.

Makes approximately 1.25 liters pompelmocello

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