2 pink grapefruits

2 cups (500 ml) sugar

1 cup (250 ml) water

1/2 cup (125 ml) fine granulated sugar

Wash the grapefruit.

With a knife, make an incision around each grapefruit to get two halves of the peel each. Carefully detach the peel from the flesh (Set the flesh aside for another use).

Cut the peel into thin strips.

In a saucepan, cover the strips with cold water and bring to a boil.

Drain and repeat the process four times. This method of blanching reduces the grapefruit peel’s bitterness.

In the same saucepan, dissolve the sugar in the water. Add the strips of blanched grapefruit peel. Simmer until it is a thick syrup, about 15 to 25 minutes.

Place the candied peel on a rack to drain. Roll in the fine sugar. Allow to cool in the open air for about 6 hours. Fill a pretty jar or give them in attractive small packages.

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