12 servings carbonated water (home carbonated or storebought)
1 large pink grapefruit red
0.3 cup honey
2 stalks lemongrass
1 lime
0.8 cup sugar
Equipment
frying pan
sauce pan
measuring cup
meat tenderizer
Directions
Peel wide strips of zest (avoiding the bitter white pith underneath) from half the grapefruit and the whole lime. Juice grapefruit and lime into a liquid measuring cup (add water to reach 1 cup if needed).
Pour into a small saucepan and add zest strips.
Cut off green tops from lemongrass (about half the stalk) and peel first two outer layers from stalks. Mash stalks with a meat mallet and cut into 2-in. pieces.
Add to pan of juices along with sugar and honey.
Heat citrus lemongrass mixture over medium heat until boiling; boil 1 minute, then remove from heat and let cool. Chill overnight, then strain syrup into a glass jar or measuring cup, discarding solids.
To serve, fill an 8-oz. glass halfway with ice cubes, add 2 tbsp. syrup (or more if you like), top with carbonated water, and stir.
