You may also like
Ingredients
- 3 medium grapefruits, washed
- 6 cups water, plus more for blanching
- 8 cups granulated sugar
Method
- Cut 1/2 inch off the top and bottom of one of the grapefruits.
- Place grapefruit cut side down on a cutting board and, using a sharp knife, slice downward, following the curve of the grapefruit, to remove the peel and about 1/2 of the pith (white portion) in large pieces.
- Slice peel lengthwise into 1/4-inch-wide strips.
- Repeat with remaining grapefruits.
- Blanch strips by placing in a large saucepan, covering with about 3 inches of cold water, and placing over high heat.
- As soon as the mixture boils, remove from heat, drain off water, and repeat process 3 more times.
- After strips have been blanched the fourth and final time, drain and set aside.
- Add 6 cups of the water and 6 cups of the sugar to a large saucepan and stir until sugar is moistened.
- Add strips and bring mixture to a boil over high heat.
- Boil, stirring occasionally, until syrup is thick, surface of liquid is covered with large, opaque bubbles, and zest is completely translucent (the strips will look like gummy worms), about 40 minutes.
- Pour mixture through a strainer set over a large heatproof bowl; reserve syrup for another use and set zest aside to cool slightly, about 2 to 3 minutes.
- Place the remaining 2 cups sugar in a medium bowl and, working in small batches, toss warm strips in sugar.
- Coat zest thoroughly, then place in a single layer on a rack to cool completely, about 10 minutes.
- Once dry, place zest in a tightly covered container and store at room temperature for up to 2 weeks.