Adapted from 101 Cookbooks
It's sweet, it's tart and it's gingery and I love it. It's definitely thirst quenching!. This is my second time to make this, although I did double the amount of sugar and water to the recipe the second time I made this (alreaady adjusted in the recipe below). I'm thinking that some fresh mint leaves would be good too!
2 cups cold water (16 ounces)
2 tablespoons finely grated ginger (1.2 ounces)
6 tablespoons evaporated cane juice (1.8 ounces)
About 6 tablespoons fresh lime juice (3.2 to 3.6 ounces from 2-3 limes)
About 1-1/3 cups fresh ruby-red grapefruit juice (11 to 13 ounces from 2 grapefruits)
In a small pot, combine the water, ginger and sugar. Cook over medium heat until it just starts to come to a boil. Lower heat to simmer for about 5 minutes. Remove from heat and let cool.
Combine the grapefruit juice and lime juice in a small glass pitcher. Strain the ginger-sugar-water, pressing on the ginger to extract as much liquid from the ginger. Add the ginger-sugar-water to the juices and stir until combine.
Yields about 1 quart
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