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Candied Grapefruit Syrup and Candied Grapefruit Peel

Photo: Greg Dupree; Styling: Lindsey Ellis Beatty

Active time 15 mins
Total, including drying time 9 hrs, 20 mins

Makes about 1/4 cup peel and 1 cup syrup

This recipe goes with: Gingered-Grapefruit Cheesecake


  • 1 grapefruit
  • 1 cup granulated sugar
  • 3/4 cup water
  • 1/2 cup white sanding sugar

How to Make It

  1. 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.

  2. 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.

  3. 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.