brunch.

SIMPLE SMOORSNOEK.

SMOORSNOEK IS A TRADITIONAL SOUTH AFRICAN SMOKED FISH DISH, MADE QUITE LIKE A ‘HASH’ WITH POTATOES, HERBS, FLAKED SMOKED SNOEK AND SOMETIMES CHILLI. SNOEK IS SIMILAR TO MACKEREL/BARACUTA. THIS IS MY OWN RATHER TWISTED TAKE ON IT, BUT IT’S ONE OF MY FAVOURITE WAYS TO START THE DAY. A GOLDEN, GOOEY EGG TOPPING IS NOT AT ALL TRADITIONAL, BUT I LIKE TO THINK THAT IT CROWNS EVERYTHING OFF WITH A PERFECT GOLDEN HALO.

SERVES 4 | PREPARATION TIME 15 minutes | COOKING TIME 20 minutes

WHAT YOU’LL NEED

• 300 g baby potatoes, quartered
• ¹⁄₂ cup frozen peas
• ¹⁄₂ Tbsp butter
• ¹⁄₂ Tbsp olive oil
• 1 red onion, chopped
• 1 cup cherry tomatoes, halved
• 1 clove garlic, chopped
• 1 fresh chilli, deseeded and chopped
• ¹⁄₂ tsp ground cumin
• 200 g smoked snoek, flaked into pieces and bones removed (or any smoked oily fish)
• 4–6 eggs (optional)
• 1 Tbsp chopped fresh dill
• 1 Tbsp lemon juice and zest of ¹⁄₂ lemon
• salt and freshly ground black pepper
• fresh crusty bread, for serving

WHAT TO DO

1. Boil the potato quarters in a medium-sized saucepan of salted boiling water for 10 minutes, or until cooked through and they can be pierced easily with a knife. Add the peas for the last 2 minutes of cooking time. Drain and set aside.
2. Heat the butter and olive oil in a heavy-based frying pan on medium-high heat. Fry the onion until translucent, about 5 minutes, then add the tomatoes, garlic, chilli and cumin and cook for another minute. Add the snoek, potatoes and peas to the pan and stir gently until the ingredients are well combined.
3. Remove from the heat and set aside while you quickly poach or fry the eggs (if using).
4. To serve, top each portion with a poached egg, sprinkle over the fresh dill, lemon juice and zest, and a generous pinch of salt and freshly ground black pepper. Serve immediately with slices of fresh crusty bread.

SPICY BAKED BREAKFAST EGGS

with Chorizo and White Beans.

WHEN I FEEL LIKE BRUNCH AROUND A TABLE BRIMMING WITH FRIENDS, THIS IS OFTEN WHAT I FEEL LIKE TUCKING INTO. IT HITS ALL THE RIGHT NOTES FOR LAZY WEEKEND EATING: AN UNDEMANDING ONE-POT WONDER FULL OF BOLD FLAVOURS AND BRIGHT PUNCHES OF FRESHNESS FROM THE HERBS, AND LET’S NOT FORGET THE GORGEOUS STICKY MELTED CHEESE. THERE’S A VERSION OF THIS IN BOTH OF MY PREVIOUS BOOKS TOO – IT’S TOO GOOD TO LEAVE OUT – AND I MAKE IT SO OFTEN THAT THE RECIPE IS CONSTANTLY EVOLVING.

SERVES 6 | PREPARATION TIME 10 minutes | COOKING TIME 35–40 minutes (mostly unattended) Bake in one medium-sized baking dish or ovenproof pan, or divide into individual ramekins.

WHAT YOU’LL NEED

• 1 Tbsp olive oil
• 2 red onions, peeled and roughly chopped
• 200 g chorizo sausage, or similar, sliced
• 2 sprigs fresh thyme
• 1 tsp ground coriander
• 1 tsp sweet paprika
• 1 red chilli, deseeded and finely chopped
• pinch of salt
• 1 large red pepper, cored and chopped
• 2 cups cherry or rosa tomatoes, left whole
• 1 tsp sugar
• 1 Tbsp balsamic vinegar
• 1 clove garlic, crushed
• freshly ground black pepper
• 1 × 410 g can white beans, drained (I use cannellini)
• 200 g feta or goat’s cheese
• 8–10 eggs
• a handful of fresh basil and parsley leaves, for serving
• toast or fresh crusty bread, for serving

WHAT TO DO

1. Preheat the oven to 200 °C. Heat the oil in a large pan (preferably ovenproof). Add the onions, sausage, thyme, spices, chilli and salt and fry, over a medium heat, for 5 minutes, or until the onions have softened.
2. Add the red pepper, tomatoes, sugar and vinegar, and cook for another 2–3 minutes, or until the tomatoes are starting to blister. Add the garlic and season with freshly ground black pepper.
3. If your pan is not ovenproof, at this stage transfer the mixture into a large ovenproof dish with a lid (or one that can be covered with tinfoil). Add the beans and crumble over the cheese. Make 8–10 ‘wells’ in the mixture. Break an egg into each well.
4. Cover the dish with the lid or foil and bake for 15–20 minutes, depending on how you like your eggs done. Scatter over the basil and parsley and serve hot, with toast or chunks of fresh crusty bread.

PINEAPPLE, CINNAMON AND GINGER PICKLE.

DELICIOUS SERVED WITH FRESH CRUSTY BREAD AND A SLIVER OR TWO OF STRONG CHEESE.

SERVES 4 | PREPARATION TIME 10 minutes | COOKING TIME 15 minutes

WHAT YOU’LL NEED

• 1–2 Tbsp cooking oil
• 1 pineapple, peeled, cored and cut into rough cubes
• ¹⁄₂ tsp ground cinnamon
• ¹⁄₄ tsp ground nutmeg
• 1 Tbsp grated fresh ginger
• 1 tsp salt
• ¹⁄₂ cup demerara or light brown sugar
• 100 ml lemon juice

WHAT TO DO

1. Heat the oil in a large heavy-based pan and cook the pineapple until just starting to caramelise.
2. Add the remaining ingredients and simmer for 10–15 minutes, or until the mixture has darkened in colour and thickened slightly.
3. Pour into sterilised jars and allow to cool before sealing. Store in the fridge and, once opened, use within 10 days.

BACON AND CLEMENTINE MARMALADE.

OH GOODNESS. I COULD RAMBLE ON ENDLESSLY ABOUT THE DELICIOUSNESS OF THIS – LET’S JUST SAY THAT IT GENEROUSLY BEFRIENDS EVERYTHING FROM BREAKFAST FRENCH TOAST TO YOUR ULTIMATE HOMEMADE BURGERS AND A WHOLE FEAST OF OPTIONS IN BETWEEN.

SERVES 4 | PREPARATION TIME 5 minutes | COOKING TIME 45 minutes (mostly unattended)

WHAT YOU’LL NEED

• 250 g lean bacon, diced
• 1 Tbsp butter
• 1 Tbsp olive oil
• 2 red onions, finely diced
• 3 Tbsp brown sugar
• 2 Tbsp honey
• 2 Tbsp brandy
• 1 tsp grated fresh ginger
• ¹⁄₂ vanilla pod
• ¹⁄₂ tsp ground cinnamon
• ¹⁄₂ tsp ground nutmeg
• 1 star anise
• juice of 1 clementine or orange, and 1 Tbsp of the zest

WHAT TO DO

1. Fry the bacon in a frying pan for about 5 minutes, or until golden and crispy. Use a slotted spoon to remove the bacon from the pan and set aside on kitchen paper.
2. Pour out any remaining fat in the pan. Add the butter and olive oil, and then gently fry the onions with the sugar for 7–10 minutes, or until the onions are translucent.
3. Add the remaining ingredients, return the bacon to the pan and simmer gently for about 30 minutes with the lid off. If you find the mixture is becoming too dry, add a little more citrus juice.
4. Allow to cool completely and then store in a sterilised glass jar with a tight-fitting lid. It lasts up to 10 days in the fridge.

CRUSTLESS SPINACH AND SMOKED TROUT QUICHES.

YOU CAN MAKE THESE EITHER IN A CAST-IRON PAN THAT GOES FROM STOVE TO OVEN FOR A REAL ONE-POT WONDER, OR YOU CAN POUR THE FILLING INTO A LIGHTLY GREASED MUFFIN TRAY AND YOU’LL END UP WITH DAINTY LITTLE BREAKFAST BITES THAT ARE HARD NOT TO LOVE. AND IF IT’S BREAKFAST FOR DINNER THAT YOU’RE AFTER, THEN I THINK THIS IS YOUR NUMBER.

SERVES 4–6 | PREPARATION TIME 15 minutes | COOKING TIME 35 minutes

WHAT YOU’LL NEED

FILLING

• 1 Tbsp olive oil
• 4 spring onions, chopped
• 200 g fresh spinach, roughly chopped
• 100 g smoked trout, roughly chopped
• ¹⁄₂ cup grated Cheddar cheese
• 1 Tbsp chopped fresh dill or basil
• ¹⁄₂ cup crumbled feta or grated mozzarella cheese

EGGY CUSTARD

• 2 eggs
• 150 ml milk (about ²⁄₃ cup)
• pinch of freshly ground black pepper
• 1 tsp Dijon mustard

WHAT TO DO

1. Preheat the oven to 180 °C and grease a medium-sized pie dish (approximately 20 cm wide) or a muffin tray.
2. Heat the olive oil in a frying pan over medium heat and fry the spring onions for 4–5 minutes, or until they have softened. Add the spinach and stir until it has wilted.
3. Remove the pan from the heat and add the remaining filling ingredients, except the cheese (if you’re using a muffin tray, add the cheese too). Stir gently to combine, then spoon this mixture into the pie dish, spreading evenly, and sprinkle over the cheese.
4. Whisk the eggs and milk together. Whisk in the pepper and mustard and pour the egg mixture over the filling. Bake for 25–30 minutes, or until set and lightly golden.

CHOCOLATEY CINNAMON ROLLS.

THESE BEAUTIES, ALONG WITH A CUP OF GOOD COFFEE, ARE ENOUGH TO RESTORE PLEASANTNESS TO ANYONE’S MORNING DISPOSITION.

SERVES 4–6 | PREPARATION TIME 10 minutes | BAKING TIME 15 minutes

WHAT YOU’LL NEED

• 1 roll ready-made puff pastry, thawed

FILLING

• 3–4 Tbsp chocolate hazelnut spread
• 2 Tbsp soft brown sugar
• 2 tsp ground cinnamon
• ¹⁄₄ cup chopped hazelnuts or pecan nuts
• ¹⁄₄ cup chocolate chips (optional)
• 1 Tbsp orange or clementine zest

SUGAR GLAZE

• ¹⁄₄ cup buttermilk or soft cream cheese
• ¹⁄₄ cup icing sugar
• 2 Tbsp butter
• ¹⁄₂ tsp vanilla paste
• 2 tsp orange or clementine zest

WHAT TO DO

1. Preheat the oven to 240 °C and lightly grease a deep baking tray or muffin tray.
2. Lay out the defrosted puff pastry on a lightly floured surface, and roll out gently until it is about 5 mm thick. Spread the chocolate hazelnut spread over the pastry, then sprinkle over the brown sugar, cinnamon, nuts, chocolate chips (if using) and zest.
3. Starting from the longest edge, roll the dough gently into a ‘log’ and then cut into 3-cm-thick slices.
4. Lay the slices cut-side up in the baking tray or muffin holes and bake for 15 minutes, or until lightly golden.
5. Remove the rolls and set aside to rest. Meanwhile, prepare the sugar glaze by mixing all the ingredients together and bringing to a gentle simmer in a small saucepan, just until the sugar has dissolved and the ingredients have combined to make a silky mixture, 4–5 minutes. Pour the sugar glaze over the rolls just before serving.

RICOTTA HOTCAKES

with Quick Apple and Vanilla Jam.

READY-IN-A-JIFFY, LIGHT AND FLUFFY AND TOPPED WITH SWEET APPLE AND VANILLA JAM, THESE HOTCAKES ARE REAL CHARMERS.

MAKES about 14 hotcakes | PREPARATION TIME 5 minutes | COOKING TIME 15–20 minutes

WHAT YOU’LL NEED

QUICK APPLE AND VANILLA JAM

• 2–3 ripe apples, peeled, cored and chopped (or pears or nectarines)
• 1–2 Tbsp honey
• ¹⁄₂ vanilla pod
• 1 Tbsp lemon juice
• ¹⁄₂ cup water

RICOTTA HOTCAKES

• 1 cup self-raising flour
• 1 cup milk
• 2 Tbsp sugar
• 1 egg, lightly beaten
• ¹⁄₂ cup ricotta
• 2 Tbsp butter
• 2 Tbsp vegetable oil
• ¹⁄₂ cup double-thick Greek yoghurt or mascarpone, for serving (optional)

WHAT TO DO

1. Add the jam ingredients to a small saucepan and leave to simmer for 15 minutes, or until the apples have softened and can be mashed easily with a fork. Remove the vanilla pod and set the jam aside to cool.
2. Meanwhile, sift the self-raising flour into a mixing bowl. In a separate bowl, whisk together the milk, sugar, beaten egg and ricotta, and then pour into the flour. Mix gently until combined.
3. Melt ¹⁄₂ Tbsp butter and ¹⁄₂ Tbsp vegetable oil in a good-quality frying pan on the stove over medium heat, and then dollop in the mixture, about ¹⁄₄ cup at a time. You should fit three to four hotcakes in the pan at a time. Cook for 2–3 minutes or until bubbles start to appear on the surface of the hotcakes and the bottoms are golden. Flip and cook for a further 2–3 minutes.
4. Remove the hotcakes and set aside on a plate lined with kitchen paper. Wipe the pan clean with another sheet of kitchen paper. Repeat the cooking process until you have used up all the batter.
5. Serve immediately with the apple and vanilla jam and a dollop of yoghurt or mascarpone if you like.

PUMPKIN FRITTERS

with Preserved Stem-Ginger Cream.

THESE LITTLE WONDERS HAVE THE KNACK OF BEING BOTH LIGHT AND FLUFFY AND RICH AND DECADENT AT THE SAME TIME. THEY’RE A FAVOURITE AT SOUTH AFRICAN TABLES AND IF YOU GIVE THEM A BASH IT WON’T BE DIFFICULT TO SEE WHY. OH, AND THESE ARE CALLED PAMPOENKOEKIES IN AFRIKAANS, WHICH SEEMS TO ALLITERATE ALL SORTS OF CUTENESS INTO THEM, DON’T YOU THINK?

SERVES 4–6 | PREPARATION TIME 10 minutes | COOKING TIME 10–15 minutes

WHAT YOU’LL NEED

PRESERVED STEM GINGER CREAM

• 1–2 Tbsp stem-ginger syrup (or more to taste)
• 1 tsp finely chopped preserved stem ginger
• 1 cup double-thick cream, loosened with 1–2 Tbsp milk if necessary

PUMPKIN FRITTERS

• 500 g pumpkin or butternut squash, peeled and cut into cubes
• 1 cup self-raising flour
• 1 tsp baking powder
• pinch of salt
• 1–2 Tbsp sugar
• 1 egg
• ¹⁄₄ cup milk
• vegetable oil, for deep frying
• zest of 1 orange or lemon
• 4–6 Tbsp sugar mixed with 1 tsp ground cinnamon, for dusting

WHAT TO DO

1. Mix all the ginger cream ingredients together until smooth. Refrigerate if you’re not going to use it right away.
2. Boil the pumpkin or butternut squash until soft and it can be pierced easily with a knife, about 15 minutes. Remove from the heat, drain well and allow to cool completely.
3. Mash the pumpkin or butternut squash and add the flour, baking powder, salt, sugar, egg and milk. Mix until you have a smooth batter. This can be done by hand or in a food processor.
4. Heat the oil in a large heavy-based saucepan over high heat. When the oil is hot (190–200 °C, or when a drop of batter is golden within 30 seconds), carefully drop in spoonfuls of the batter and fry until cooked through and golden, turning to cook both sides evenly. Remove the fritters with a slotted spoon and set aside to drain on kitchen paper. Repeat until you have used all the batter.
5. Mix together the orange or lemon zest and cinnamon sugar and dust each fritter generously before serving immediately with a dollop of the stem-ginger cream.

COCONUT AND PISTACHIO GRANOLA.

THIS GRANOLA CALLS IN THE DAY WITH APLOMB. IT’S JUST A LITTLE SERIOUS, BUT THEN THERE’S THE KICK OF THE SPICES AND THE POP OF SWEETNESS FROM THE CRANBERRIES, AND THE GOLDEN CRUNCH OF THE NUTS, AND IT’S ALL YOU NEED TO GET GOING WITH A SMUG LITTLE SMILE.

MAKES 12 servings | PREPARATION TIME 5 minutes | BAKING TIME 40 minutes (mostly unattended)

WHAT YOU’LL NEED

• ¹⁄₄ cup apple juice
• ¹⁄₄ cup honey
• ¹⁄₄ cup vegetable or coconut oil
• 2 cups whole rolled oats
• 1 generous cup of raw roughly chopped almonds, pecans and pistachios (or any nuts of your choice)
• ¹⁄₄ cup shredded coconut
• 1 tsp ground cinnamon
• ¹⁄₃ tsp ground ginger
• pinch of ground nutmeg
• 1 tsp vanilla essence
• pinch of salt
• ¹⁄₂ cup dried cranberries
• ¹⁄₂ cup dried apricots, roughly chopped (or dried figs!)

WHAT TO DO

1. Preheat the oven to 160 °C and line a baking tray with baking paper.
2. Heat the apple juice, honey and oil together in a small saucepan over low heat until warmed through. Then mix everything, except the dried fruit, together.
3. Spread out on the baking tray and bake for about 40 minutes. After 20 minutes, give it a stir and check that the granola is evenly distributed, and then bake for a further 20 minutes, or until lightly golden and quite brittle.
4. Remove from the oven and let it cool. Break up the granola and add the dried fruit.
5. Store in an airtight container for up to two weeks.

BREAKFAST PLUM PARFAITS.

DON’T PANIC, AND PLEASE DON’T RUN AWAY. A PARFAIT IS NOTHING BUT A FANCY FRENCH WORD FOR A LAYERED DESSERT (USUALLY WITH EGGS AND CREAM INVOLVED). AND THIS IS REALLY ONLY A ‘KIND-OF’ PARFAIT IN THAT IT’S LAYERED PRETTILY INTO GLASSES WITH LASHINGS OF LUXURIOUS DOUBLE-THICK GREEK YOGHURT (AND IT’S ACTUALLY SERVED WITH BREAKFAST IN THIS CASE) AND REALLY REQUIRES NO MORE KITCHEN COMPETENCE THAN USUAL.

SERVES 4 | PREPARATION TIME 10 minutes | COOKING TIME 10 minutes

WHAT YOU’LL NEED

• 2 cups fresh plum pieces, skin on (alternatively use frozen berries)
• ¹⁄₃ cup warm water or apple juice
• 2 Tbsp honey or sugar (or more to taste)
• 1 tsp clementine or lemon zest
• 1 cup double-thick Greek yoghurt
• ¹⁄₃ cup good-quality granola (or see my recipe opposite)

WHAT TO DO

1. Add the plums, water and honey or sugar to a medium-sized saucepan over medium heat and gently simmer until the plums are soft and can be mashed easily with a fork. Stir through the zest and serve once cooled, or store in an airtight container in the fridge for up to five days.
2. To assemble, divide and layer the ingredients as follows into pretty glasses: yoghurt, plum compote, granola, and then serve.

ROSÉ QUINCES.

THERE’S NO WINE INVOLVED HERE (ALTHOUGH A GLASS OR SO OF PINK BUBBLY COULD EASILY REPLACE SOME OF THE POACHING LIQUID AND IT WOULD BE AMAZING); THE ROSÉ ACTUALLY REFERS TO THE BLUSHING RUBY RED OF THE QUINCES AND THEIR SYRUP ONCE THEY HAVE COOKED. REDUCE SOME OF THE SYRUP FURTHER IN A SEPARATE PAN UNTIL IT’S THICK AND GLOSSY AND IT’S AMAZING FOR DRIZZLING OVER EVERYTHING FROM ICE CREAM TO CRUMBLES AND EVEN YOUR BREAKFAST GRANOLA WITH THICK GREEK YOGHURT. YOU CAN ALSO TRY MY RECIPE FOR PAIN PERDU (FRENCH TOAST) WITH STICKY SPICED QUINCES (OPPOSITE).

SERVES 4–6 | PREPARATION TIME 10 minutes | COOKING TIME about 1 hour (mostly unattended)

WHAT YOU’LL NEED

• 6 cups water
• 150 g sugar
• 1 Tbsp lemon juice
• 1 vanilla pod, split lengthways
• 1 star anise
• 1 cinnamon stick
• 4 quinces, just-ripe and fragrant

WHAT TO DO

1. Bring the water to a simmer and add the sugar, lemon juice, vanilla pod, star anise and cinnamon stick.
2. While you heat the water, peel, core and quarter the quinces and then add them to the poaching liquid.
3. Leave to simmer for 45 minutes, or until cooked through and the quinces can be pierced easily with a knife.
4. Store in a sealed container in the fridge for up to seven days.

Note: The quinces and their syrup can also be frozen.

PAIN PERDU

with Greek Yoghurt and Sticky Spiced Quinces.

PAIN PERDU IS JUST THE FRENCH NAME FOR FRENCH TOAST, AND IT TRANSLATES SWEETLY TO ‘LOST BREAD’, WHICH IS A PRETTY PICTURE TO PAINT OF THE BREAD DUNKED GENEROUSLY IN LIGHTLY WHISKED EGG AND JUST A HINT OF SUGAR BEFORE FRYING. FEEL FREE TO FALL RIGHT IN LOVE.

SERVES 4 | PREPARATION TIME 5–10 minutes | COOKING TIME 10 minutes

WHAT YOU’LL NEED

• 6 eggs, lightly beaten
• ¹⁄₂ cup milk
• 2 Tbsp castor sugar
• 1 tsp vanilla extract
• 4 slices bread (ciabatta, sourdough or brioche are best)
• 1–2 Tbsp cooking oil or butter, for frying
• ¹⁄₂ cup Greek yoghurt (optional)
• 1 cup poached quinces with syrup (see Rosé Quinces, opposite)

WHAT TO DO

1. Whisk together the eggs, milk, castor sugar and vanilla until light and fluffy, no more than 30 seconds.
2. Soak the bread slices in the egg mixture for 1–2 minutes.
3. Add the oil to a large pan over medium-high heat and then fry your eggy bread slices for 2–3 mintues on each side, or until golden.
4. Serve immediately with a spoonful of Greek yoghurt (if using) and two to three slices of poached quinces along with a drizzle of the sticky syrup.

Note: If quinces are not available, use canned guavas or figs in their syrup and warm in a small saucepan before serving.

BEAUTIFUL QUINOA BREKKIE BOWLS.

YOU MIGHT THINK THAT IT’S A LITTLE EXTRAVAGANT TO USE QUINOA THIS WAY, BUT TO ME IT’S MONEY WELL SPENT TO KICK OFF YOUR DAY WITH SUCH A PERFECTLY DELICIOUS LITTLE NUMBER.

SERVES 4 | PREPARATION TIME 10 minutes | COOKING TIME 15–20 minutes

WHAT YOU’LL NEED

• ³⁄₄ cup quinoa, cooked according to packet instructions
• 2 tsp light brown sugar or honey
• ¹⁄₂ tsp ground cinnamon
• 1 cup mixed berries, preferably fresh
• 1 cup natural yoghurt
• ¹⁄₄ cup raw oats (or muesli or granola of your choice)
• ¹⁄₂ cup mixed toasted nuts
• ¹⁄₄ cup runny honey
• small handful roasted pumpkin seeds
• coconut shavings

WHAT TO DO

1. Cook the quinoa according to the packet instructions, using milk (or almond milk) instead of water, and adding in the 2 tsp brown sugar or honey for a little sweetness, along with the ground cinnamon. Add a little hot water as it cooks if you find that it becomes too thick, although you are looking for a porridgy consistency.
2. When the quinoa is cooked, layer your breakfast into small glass jars or bowls, dividing the remaining ingredients between them.

GRAPEFRUIT AND STAR ANISE LEMONADE.

A GLASS FULL OF THIS WITH LOTS OF CLINKING ICE IS WHO YOU WANT TO BE FRIENDS WITH ON A SUN-KISSED SUMMERY DAY. IT’S GOT JUST THE RIGHT NOTES OF SHARPNESS AND SPICE TO KEEP THINGS LIVELY.

SERVES 4 | PREPARATION TIME 40 minutes (mostly unattended)

WHAT YOU’LL NEED

• zest of 1 grapefruit
• juice of 3 grapefruit
• juice of 2 lemons
• ¹⁄₂ cup water
• ¹⁄₃ cup light brown sugar or honey
• 2 star anise
• 1 cinnamon stick
• 1 vanilla pod, halved lengthways

WHAT TO DO

1. Add all of the ingredients to a heavy-based saucepan and simmer gently until the sugar has dissolved and the mixture has thickened to a syrupy consistency, 30–40 minutes. Set aside and allow to cool completely.
2. To serve, strain the grapefruit syrup and dilute to taste with soda water, ginger ale or lemonade, or a mixture of these.
3. Keep refrigerated and use within 10 days.

Note: Make this a little more grown-up by adding a dash or two of gin.