Honey Ruby Red Grapefruitade
Submitted by: Mark
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Ingredients
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Directions
Bring honey and water to boil in a small saucepan, stirring to combine. Remove from heat and let cool.
Combine juice and honey syrup in a pitcher (or cover and refrigerate for up to three days). Add rosé before serving. Serve over ice.
Recipe adapted from Martha Stewart Living, June 2008, page 194
