Carefully remove the skin of the grapefruits, ensuring most of the white pith is taken off to avoid bitterness.

Peel off the thin skin or membrane around each pulp segment and remove any grapefruit seeds to prepare clean pulp.

Combine the grapefruit pulp with honey and turbinado sugar. Adjust the sweeteners but keep the total sweetener to grapefruit ratio 1:1 for balanced flavor.

Use your hands (wear gloves) to mix and gently squeeze the pulp to release juice and integrate the sweeteners evenly, breaking the pulp into smaller pieces for faster maceration.

Transfer the mixture to a sanitized, airtight glass container. Refrigerate for at least 1 week for best flavor development, though it can be used immediately.