
Grapefruit Green Tea (with Fresh Pulp)
Bright, citrusy, and refreshing, this Grapefruit Green Tea is the perfect drink for hot summer days or casual gatherings with friends and family. Instead of just juicing the fruit, this recipe also uses fresh grapefruit pulp mixed with honey, giving each sip a burst of texture and flavor. Combined with chilled green tea and a hint of sweetness, it’s a drink that feels light yet full of character. Ideal for sharing at summer parties, BBQs, or any time you want a cooling treat that looks as good as it tastes.
Ingredients
- 30 g sugar
- 400 g hot water
- 2 green tea bags
- 1 grapefruit (½ juiced, ½ scooped for pulp)
- 1 tsp honey
- 140 g ice cubes
Instructions
- Prepare the green tea: Place 2 tea bags in 400 g of hot water and steep for about 5 minutes.

- Remove the tea bags, then stir in 30 g of sugar until dissolved. Adjust the sweetness to taste. Set aside.

- Cut 1 grapefruit in half — use one half for juice and the other half for pulp.
- To prepare the pulp, carefully trim off the peel without cutting too deep, then slice along the segments to remove the fruit, avoiding the bitter white pith.

- Mix the grapefruit pulp with 1 tsp honey and set aside.

- Juice the other half of the grapefruit.

- To assemble: Fill glasses with ice (about 70 g, adjust as desired). Add the honeyed pulp.

- Pour in the grapefruit juice, then top with the green tea.

- Refreshing, fruity Grapefruit Green Tea is ready to serve!

Video
Cooking & Storage Tips
- The sweetness of grapefruit varies by variety — some are sweeter, others more tart. Adjust the sugar and honey to your taste. For a lighter option, reduce the sugar.
- Scooping out grapefruit pulp may take extra effort, but it adds both texture and flavor, making the drink more enjoyable.
- If you don’t want to prepare fresh pulp every time, you can pre-segment the grapefruit and store it in an airtight container in the fridge for up to 1 day. This makes assembly faster when serving guests.
Tools & equipment you may need
Juicer

Last Updated on 2025-09-20