Using a sharp knife, cut peel from fruit, leaving a bit of the pith attached so that the peel is about 3/16" thick; reserve fruit for another use. Slice into strips about 1/2" wide. Place peels in a medium saucepan; cover with cold water. Bring to a boil over high heat, then drain; repeat this step 3 times. Put blanched peels, sugar and 1 cup water in the saucepan; bring to a boil over high heat. Reduce heat to medium low; cook at a high simmer for 15 min. Drain syrup and reserve. Dry peels on a wire rack for 5 hrs.; toss with turbinado sugar to coat. Store peels in an airtight container at room temperature for up to 3 days. Strain syrup and reserve for use in cocktails.