Grapefruit in Ginger Mint Syrup

Ever since I learned how to make ginger syrup, I have been discovering new and yummy ways to use it. I've often made citrus salad with the ginger syrup and mint from my garden. Ginger is a great collaborator. Whether you are using it with garlic and soy for a marinade or spicing up a smoothie or fruit salad, when ginger is added, the sum is always greater than the parts.

The yellow grapefruits came from a freecycle.org score by Miss Paula. I wanted this product to be extra pretty, so I bought some gorgeous ruby red grapefruits at the famers' market to add color. I will have a hard time giving you exact proportion, because, unlike jam, canning fruit in syrup is fairly in-exact. You just have to protect the acid level to have it remain safe for the boiling water bath method. I used the basic light syrup proportions from the Ball Blue Book. I often can in steps on multiple nights. The syrup benefited from this process as I made it the night before and let it steep with the ginger and mint then drained out the solids the next day before canning. The ginger and mint flavors are nicely pronounced. I had leftover juice/syrup blend and canned up it too. It is so crazy yummy! A splash over ice and bubbly water is devine.

Grapefruit in Ginger Mint Syrup
10 each large yellow and ruby red grapefruits
2 cups sugar
1 quart water
1 small hand of ginger, sliced into 5 or 6 pieces
1 bunch of fresh mint, washed (stems and all!)
Juice of one lemon (1/4 cup bottled lemon juice)

Place the sugar, water and ginger in a large sauce pan and bring to a boil. Stir in the mint and lemon juice and remove from heat. Allow to steep while you prepare the grapefruit or overnight.

To prepare the grapefruit, use a sharp knife to cut away the outer peel and pith. Carefully cut the segments from between the inner membranes. Do all of this over a pan to collect all the juice.

Once the syrup and grapefruit segments are prepared, prepare the boiling water bath, jars, lids and rings. (My fruit made 3 pints, plus two pints of syrup.) Drain the ginger mint syrup into a large sauce pan. Drain the grapefruit segments and add any reserved juice to the syrup. Bring to a boil. Carefully pack the cold grapefruit segments into the sterilized jars. Fill with hot syrup, leaving 1/2 inch head space. Use a chop stick and poke down through the fruit to release any air bubbles. Wipe the rims and top with lids and rings. Process in a boiling water bath for 15 minutes for pint jars. Pour any leftover syrup into sterilized jars and process in the boiling water bath as well. You'll be glad you did!