1/2 cup dried elderflowers (see Sources, page 264)
Pinch of kosher salt
6 cups freshly squeezed pink grapefruit juice, or to taste, chilled
Steps:
In a small saucepan, bring 1 cup water to a boil. Remove from the heat and immediately add the sugar, salt, and elderflowers, stirring until the sugar is completely dissolved. Let steep for 10 minutes and then strain. Let cool. Combine with the grapefruit juice to taste, and serve chilled or over ice.
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