Start by scrubbing 6 ripe grapefruits with baking soda and water to remove any dirt. Once clean, pat them dry, then cut off the tops and bottoms. Make four vertical slits in the skin and peel it away carefully. Remove all seeds and the white pith, as these can impart bitterness, placing the juicy flesh into a large bowl.

In a large pot, combine half of the prepared grapefruit flesh with 1.5 cups of sugar. Place the pot over medium-low heat, bringing the mixture to a gentle simmer. Stir frequently to dissolve the sugar completely and let it simmer for about 20 minutes. Watch for bubbling, ensuring the mixture doesn’t burn, creating a deliciously fragrant syrup.

After simmering the first batch, lower the heat and let it continue bubbling for an additional 5 minutes. This step allows the flavors to deepen and meld together. Once the syrup is simmering nicely, remove it from heat and allow it to cool for a few minutes before adding the rest of the grapefruit chunks for extra zest and texture.

Once the mixture has cooled slightly, place it back on high heat for 1-2 minutes to meld the remaining grapefruit into the syrup. Look for a slightly thickened consistency and vibrant color, indicating it’s ready. Remove from heat and let it cool completely before transferring your grapefruit honey cheong into a clean, airtight container to maintain freshness.

Store the homemade grapefruit honey cheong in the refrigerator, where it will keep for up to a month. Use this vibrant syrup to elevate cocktails, refreshing teas, or drizzle over pancakes.