Photo by Tamara West
Anything a lemon can do, a grapefruit can do better, says Warren Elwin.
- Place a heatproof bowl over a pot of simmering water, ensuring the water does not touch the bottom of the bowl.
- Put the grapefruit zest, grapefruit juice, caster sugar, butter and lightly beaten egg yolks in the bowl and stir with a whisk until it has melted together.
- Cook the mixture, stirring regularly until it thickens (about 15 minutes). Remove from the heat and leave to cool, stirring occasionally.
- Place in sterilised jars and store in fridge.
Check out Warren's other grapefruit recipes