Pamplemousse-Rosé Wine Cooler
Author: Nicole
Ingredients
  • 2 cups ruby red grapefruit juice (from ~2 grapefruits)
  • 2 tablespoons ruby red grapefruit zest (from ~2 grapefruits)
  • 1 cup sugar
  • Chilled rosé wine
Instructions
To make syrup:
  1. Wash and dry the grapefruits well.
  2. Zest grapefruits until you have about 2 tablespoons of zest.
  3. Mix zest and sugar in a bowl until the sugar appears fluffy and moist. Cover tightly and let sit overnight (or minimum of a few hours) at room temperature.
  4. Juice grapefruits and refrigerate juice. If you don’t have 2 cups of juice, add water to get you to 2 cups.
  5. The next day: In a medium saucepan over medium-high heat, combine grapefruit juice and grapefruit sugar, stirring to dissolve the sugar. As soon as syrup starts to boil, remove from heat and let cool.
  6. Double strain syrup into a glass container so that it is clear. For the first straining I use a wider mesh strainer and the second time I use a finer mesh strainer.
  7. Store syrup in the refrigerator for up to a month.
To make a drink:
  1. Place 1 tablespoon of syrup in a white wine glass. (Adjust amount of syrup according to your taste.)
  2. Add 4 ounces of rosé wine and mix.
Notes
* Syrup also mixes well with seltzer.
* Syrup can be made ahead of time and frozen.
Recipe by Riegl Palate at https://www.rieglpalate.com/pamplemousse-rose-wine-cooler/