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Easy
By Mary Norwak
Published 1978
Cut all the fruit in half. Take out the pips. Remove the pith and membranes from the grapefruit. Put the pips, pith and membranes into a piece of muslin and suspend in the pan. Shred all the fruit peel finely and cut up the flesh roughly. Put the peel, flesh and water into a pan with the bag of pips and simmer for 1½ hours. Take out the bag of pips and squeeze the juice into the pan. Stir in th