Ingredients
1 grapefruit
1 cup granulated sugar
3/4 cup water
1/2 cup white sanding sugar
Method
Sources
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dataset
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Gathered
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Serrated-tip spoons for sectioning citrus segments
French candied chestnuts — luxury confection, baking, gift
Wire mesh fruit bowl — air circulation prevents premature ripening
Adjustable stand — hold cookbook or tablet at eye level while cooking
Crystallized ginger — cookies, scones, chocolate dipping, snacking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Serrated-tip spoons for sectioning citrus segments
French candied chestnuts — luxury confection, baking, gift
Wire mesh fruit bowl — air circulation prevents premature ripening
Adjustable stand — hold cookbook or tablet at eye level while cooking
Crystallized ginger — cookies, scones, chocolate dipping, snacking
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Remove the peel from grapefruit using a vegetable peeler, making sure to leave as much pith (the white part) on the grapefruit and not on the peel as possible. Cut peel into 1/4-inch-wide strips. Bring granulated sugar and water to a simmer in a small saucepan over medium, stirring occasionally to dissolve sugar. Add peel strips, and cook 5 minutes. Remove pan from heat; pour mixture into a small bowl, and cool to room temperature, about 1 hour. Pour mixture through a strainer over a bowl, reserving grapefruit syrup in bowl for use in cheesecake. Gently pat excess moisture from peel strips. Toss in sanding sugar; arrange in a single layer on a wire rack, and let stand until completely dry, about 24 hours.