Directions

• With a sharp knife, score grapefruit into 8 to 10 wedge-shaped
• sections. Loosen peel with a tablespoon. With a small sharp knife,
• carefully remove white pith from peel. (Save fruit for another use.)
• In a large saucepan, combine peel and salt; cover with water. Bring
• to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Drain.
• Repeat process twice (only covering with water and not adding more
• salt). Cool for 10 minutes. Cut peel into 1/4- to 1/2-in. strips;
• set aside.
• In the same saucepan, combine 1-1/2 cups sugar and 1 cup water. Cook
• and stir until sugar is dissolved and mixture comes to a boil. Cook
• and stir 2 minutes longer. Add grapefruit peel. Return to a boil.
• Reduce heat; simmer, uncovered, for 35-38 minutes or until syrup is
• almost absorbed and peel is transparent, stirring occasionally
• (watch carefully to prevent scorching).
• Drain any remaining syrup. Cool peel in a single layer on a
• foil-lined baking sheet for at least 2-1/2 hours. Sprinkle with
• remaining sugar if needed. Store in an airtight container. Yield: