Candied Grapefruit Peel

Directions

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