Candied Grapefruit Peel
Ingredients
2
grapefruits
2 cups
sugar
1 cup
water, plus more for blanching the peels
1 cup
turbinado sugar
Directions
- Using a sharp knife, cut peel from fruit, leaving a bit of the pith attached so the peel is about 3/16" thick; reserve fruit for another use.
- Slice peel into strips about ½" 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 (strain and reserve for use in cocktails, if desired).
- Dry peels on a wire rack for 5 hrs.
- Toss dried peels with turbinado sugar to coat.
- Store candied peels in an airtight container at room temperature for up to 3 days.
