Citrus season is upon us, and lucky for me, a local Boulder chef wanted to preserve some ripe ruby red grapefruit in a mint simple syrup right here in my house. I got to watch, take some photos, and will eventually get to enjoy the fruits of his labor. Not such a bad deal for me…
Chef Sean Smith plays with fire at Boulder’s esteemed OAK at Fourteenth. Recently, we decided to collaborate on a few food projects, and preserving grapefruit in mint simple syrup is one of the first recipes in a series that will be featured here and on A Bolder Table.
You’ll need:
- 10 pounds of ripe ruby red grapefruit
- 2 cups loosely packed fresh mint
- 1 cup sugar- not the refined crap. I prefer Vegan Cane Sugar
- 1 quart water
- 2 quart or 4 pint jars for canning
Sean started by preparing the jars for canning. This is a boiling process to kill anything that might cause spoilage, and I’m not a canner, so please don’t just trust me when I say to boil the jars for 15 minutes or so. To avoid botulism, check out these canning tips.
While the jars are boiling, bring the quart of water to a boil in a non-reactive pot. When it’s rolling, add the sugar, lower the temp a bit, and stir until the sugar dissolves. Add most of the mint to the sugar water, reserving a few sprigs for later, take it off the heat, and let it steep for 20 minutes.
Then it’s time to supreme the fruit, or remove the skin, pith, membrane, seeds, and segment it. This takes a little time, and gets juicy, so be prepared to capture that grapefruit juice in a bowl.
Fill each jar slightly more than halfway with the grapefruit, layering with the reserved mint. Remove the mint sprigs from the simple syrup and pour evenly into the jars.
Process each jar as you properly should, and allow them to cool at room temperature. Enjoy at some unknown date in the future.
Also, you’re likely going to have extra grapefruit juice that will not fit in your jars, so I recommend making a Greyhound or a Tequila Grapefruit Collins.
