Grapefruit Sage Syrup
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Grapefruit Sage Syrup Perfect for Cocktail Recipes & Tequilia Cocktails
How many times can I tell you I don’t really like grapefruit? I know, I am sorry, it’s getting annoying at this point. Yet, I still don’t really like grapefruits.
The only way I can tolerate them is when they are masked with tequilia, or maybe vodka. Or with lots of sugar, thus canceling out the health benefits. I’d really like to be one of those girls who gracefully eat a grapefruit and cottage cheese with a miniature spoon, enjoying every second of it. Unfortunately, I am not one of those girls.
Instead, I’m the kind of girl who sees a grapefruit, and buys it, only to remember I don’t like grapefruits. Then it turns into a conundrum of, “Will the goats eat grapefruits?” and “How many greyhounds are acceptable in one week?”…
Anyways, let’s just say I had to come up with a new idea for my grapefruit buying habits, and when sage was the only herb I had left in my garden, I decided to whip up a syrup to salvage what was left of my overripe fruit. But, it turned out yummy. Like, I can slurp this up with a straw yummy. So, here’s the recipe so you can make your own slurp it up yummy syrup, which happens to be perfect for any kind of cocktail recipe you’ve got on hand, particularly my Sage Paloma!
SAGE INFUSED GRAPEFRUIT SYRUP
- 2 Grapefruits
- 2 cups sugar
- 2 cups water
- Handful fresh sage
Quarter the grapefruits, and squeeze the juice into a small saucepan. Add the rinds and a large handful of fresh sage into the saucepan.
Top with the sugar & water, and stir together.
Turn the heat to the lowest setting, and let the mixture simmer for about an hour, stirring occasionally.
Turn the heat off, and let the mixture cool – you can even refrigerate this overnight for a stronger flavor!
Strain the syrup through a mesh strainer to remove pulp, rinds, and sage leaves.
Pour the syrup into a tight seal bottle, and save for up to a month.