Candied Grapefruit Peel

4 grapefruit, 2 cups sugar, 1 cup water. It’s all in the technique.

Ingredients:

4 medium to large white grapefruit
2 Cups granulated Sugar (plus a few cups for coating)
1 Cup Water

This recipe is all about technique and steps. There are three large steps: The preparation, the candying, and then the drying. I’ve found a consistent method to get exactly the peel I’m looking for to use in cocktails or straight out of hand. The key aspects are in the hot to cold boil-washing to get most of the water soluble bitter flavors out while making the peels tender, Getting most of the water out before candying, and the hot-cold and soak method of candying. It’s not a bunch of work though a bit tedious and time consuming in the wait. OH YES IT IS WORTH IT.

Preparation:

Cut each clean, rinsed grapefruit longitudinally into four equal quarters.

With a paring knife, gently cut into the middle of the spongy pith, separating the fruit from the peel. Do this for each quarter, no more than an inch or so around the entirety of the piece.

Using your fingers, complete separating each quarter into peel and fruit. Place the fruit aside for later juicing or other use.

Cut each quarter peel into ¾” (2cm) strips diagonally on the bias, following the initial curve of the quarter.

This should yield between 7 and 8 dozen individual peel strips.

Using the paring knife again, holding the knife parallel to your work surface and using a gentle sawing mothing, trim each strip to 3/16” (½cm) thick. The yellow peel and the white pith should be roughly equal thickness.

In a non-reactive pot with plenty of water at a rolling boil, add the peels and stir occasionally.

After five minutes, remove the peels to an ice water bath to cool completely.

Discard the boil water. Strain the peels and repeat this process two more times for a total of three boils, using new water each time. The aroma in this step is heavenly.

On the final strain, gently press each peel to remove excess water still in the pith.

Lay the strips onto layered paper and kitchen towels. Then cover with a reversed layer of kitchen and paper towels. Use a rolling pin to roll and press any remaining water into the towels.

You can roll this up and store in the refrigerator for up to 48 hours for the next step. You can also immediately proceed.

Candying:

Heat two cups of granulated sugar and one cup of water in a deep saucepan until just boiling. Remove from heat and turn off the burner. Carefully stir in the prepared peels into the syrup and bring back to boil at medium-high heat.

Reduce heat to gentle but continuing light simmer. Process for 5 minutes, stirring often. Cover, remove from heat, and let cool to room temperature, which could be a few hours.

Heat peels and syrup again over medium high heat just to the boil, then reduce the heat to a simmer. Simmer for 5 minutes again stirring occasionally. Cover and remove from heat and leave to set for at least 8 hours. I like to save final candying simmer until bedtime so it can rest overnight. The next day can be the drying day.

Drying:

Remove each strip with tongs or chopsticks, tapping it against the side of the pan to remove excess syrup and lay on wire racks resting on paper towels.

Occasionally turn the strips while letting them air-dry to a matte, extremely sticky yet dry texture. This can be accelerated by using an electric fan to increase air current.