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, adjusting the sweeteners while keeping the total sweetener to grapefruit ratio 1:1.

Use your hands (wearing gloves) to mix and gently squeeze the pulp so juice is released and sweeteners are evenly integrated.

Transfer the mixture to a sanitized, airtight glass container. Refrigerate for at least 1 week for best flavor development.