Candied Grapefruit Peel

• 10 wide strips zest from a ruby red grapefruit
• 2 2/3 cups water
• 2/3 cup sugar

1. Using a vegetable peeler, remove 10 wide strips of zest from a ruby red grapefruit.
2. (Take care to remove only the surface and not the white pith underneath.)
3. Slice the zest into 1/4-inch-wide julienne strips.
4. In a saucepan, cover the strips with 2 cups of water, bring to a boil and cook for 10 seconds.
5. Drain in a strainer and rinse the strips under cold water.
6. Return the zest strips to the saucepan with 1/3 cup of sugar and 2/3 cup of water.
7. Bring to a boil and cook, uncovered, until the mixture starts to thicken, about 8 minutes.
8. At this point, the syrup should be a bit gooey and the zest strips should be almost transparent.
9. Spread 1/3 cup of sugar on a tray.
10. Add the strips and toss, separating the pieces so that each strip is coated with sugar.
11. Transfer the strips to a plate; let stand for at least half an hour, until dry.
12. Store in the refrigerator in a jar with a tight-fitting lid.

red grapefruit, water, sugar

Taken from www.foodandwine.com/recipes/candied-grapefruit-peel (may not work)