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Boil 1 cup granulated sugar with 1/2 cup each fresh grapefruit juice and unsalted butter in a medium saucepan without stirring, 1 min. Blend 8 egg yolks with 1 tbsp lemon juice and 1 tbsp hot water in a blender for 1 min, then pour hot sugar mixture through open lid cap, blending for 5 more min. Refrigerate 3 hours. Stir and serve over fruit.