Grapefruit Shandy Radler

How to Make Grapefruit Shandy Radler

1. 1

   Step 1: Make a quick simple syrup

   Combine the granulated sugar and water in a small saucepan and warm over medium heat, stirring until the sugar is fully dissolved and the liquid is clear. Remove from heat and let the syrup cool to room temperature — it only takes a few minutes and keeps the citrus bright without grainy sugar.

   For this step

   • 1/3 cupGranulated sugar
   • 1/3 cupWater (for simple syrup)
   
2. 2

   Step 2: Juice and taste

   Juice the grapefruits to yield about 2 cups (use a reamer or citrus press for maximum juice) and stir in the lemon juice. Add the cooled simple syrup a little at a time, tasting as you go — you want a lively tartness with a touch of sweetness; adjust to your preference.

   For this step

   • 2 cupsFresh grapefruit juice (about 2 medium grapefruits)
   • 1 tbspFresh lemon juice
   
3. 3

   Step 3: Chill and prep glassware

   If you like, pop your glasses and the beer in the fridge or freezer for 10–15 minutes so everything is extra refreshing. Having everything cold before you assemble keeps the shandy effervescent and prevents the ice from watering it down too quickly.
4. 4

   Step 4: Assemble the shandy radler

   Fill a large pitcher or measure with the ice, pour in the grapefruit-lemon mixture, then add the club soda and stir gently to combine. Slowly pour the cold beer into the pitcher (pouring over the back of a spoon helps preserve foam); stir once very gently to marry the flavors without killing the fizz.

   For this step

   • 48 fl ozCold pale lager or pilsner
   • 1 cupClub soda (or sparkling water)
   • 2 cupsIce
   
5. 5

   Step 5: Serve and garnish

   Ladle or pour the shandy into chilled glasses, garnish each with a grapefruit wedge, and serve immediately. Sip and notice how the bitterness of the beer softens against the citrus — it’s perfect for lazy afternoons or a patio gathering.

   For this step

   • 4 slicesGrapefruit slices or wedges (for garnish)
   

1. Combine the granulated sugar and water in a small saucepan and warm over medium heat, stirring until the sugar is fully dissolved and the liquid is clear. Remove from heat and let the syrup cool to room temperature — it only takes a few minutes and keeps the citrus bright without grainy sugar.
2. Juice the grapefruits to yield about 2 cups (use a reamer or citrus press for maximum juice) and stir in the lemon juice. Add the cooled simple syrup a little at a time, tasting as you go — you want a lively tartness with a touch of sweetness; adjust to your preference.
3. If you like, pop your glasses and the beer in the fridge or freezer for 10–15 minutes so everything is extra refreshing. Having everything cold before you assemble keeps the shandy effervescent and prevents the ice from watering it down too quickly.
4. Fill a large pitcher or measure with the ice, pour in the grapefruit-lemon mixture, then add the club soda and stir gently to combine. Slowly pour the cold beer into the pitcher (pouring over the back of a spoon helps preserve foam); stir once very gently to marry the flavors without killing the fizz.
5. Ladle or pour the shandy into chilled glasses, garnish each with a grapefruit wedge, and serve immediately. Sip and notice how the bitterness of the beer softens against the citrus — it’s perfect for lazy afternoons or a patio gathering.