Wash and dry the grapefruits well.

Zest grapefruits until you have about 2 tablespoons of zest.

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.

Juice grapefruits and refrigerate juice. If you don’t have 2 cups of juice, add water to get you to 2 cups.

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.

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.

Store syrup in the refrigerator for up to a month.

Place 1 tablespoon of syrup in a white wine glass. (Adjust amount of syrup according to your taste.)

Add 4 ounces of rosé wine and mix.