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This Grapefruit Vinegar is a flavor bomb. You will love using it in so many ways. It’s the same basic formula as my BLOOD ORANGE VINEGAR, but now that the blood oranges are gone, you can continue to have a bottle of this versatile stuff in your fridge. Use pink or red grapefruit if you want. I love the uber-tang of this version. I’m back from Florida and already missing my dad, his wife, and my youngest, Molly, who joined us for her spring break.  For me, spring break in Florida is a complicated mix of tropical paradise and emotional roller-coaster.  I’m missing the warmth of the beach, the hypnotic rustle of palm leaves, even the freakishly loud symphony of frog mating calls rising from the pond outside the house every night.  And there’s nothing like eating lunch overlooking the waves while an army of pelicans glides by overhead.  But what I really miss is that feeling of being part of a bigger family unit.  And as my dad gets older, it’s so hard to just pop in and out now and then.  And there was the double whammy of saying goodbye to him, and then to my daughter as …

Total time

0 minutes


  • 1 white grapefruit
  • approximately 1/3 cup white wine or champagne vinegar


  1. Cut the bottom off the grapefruit so it will sit securely and then use a sharp paring knife to slice off the rind. Discard the rind and cut the grapefruit flesh in quarters, or thick slices. Remove any seeds, and put the fruit in the bowl of a food processor.
  2. Process the grapefruit until it is completely pureed. Then strain the puree through a mesh strainer. Some of the pulp will makes its way through.
  3. Take 1/2 cup of the thick juice and mix with 1/3 cup vinegar. Taste and adjust the amounts to suit your liking. Decant the vinegar into a clean bottle and cap tightly. Refrigerate and use within the month.

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