I think next time I’ll scale back on the sugar and instead give this juice a big fresh squeeze of orange juice.
Ingredients – Recipe mostly adapted from Breakfast, Lunch, Tea: The Many Little Meals of Rose Bakery cookbook
Juice from 2 grapefruits
Juice from 2 limes
Juice from 1/2 a lemon
2 tablespoons fresh ginger juice
4 tablespoons of sugar, or agave syrup
1 cup water
Directions – The best way I get the juice from fresh ginger is by grating it fine and squeezing the pulp, ringing out the juice.
In a sauce pan, bring water, sugar and ginger to a simmer for about 5 minutes, or until sugar has dissolved. Let it cool.
In a pitcher, combine ginger-sugar water with grapefruit, lemon and lime juice and mix until combined. Add more sugar for taste.