- Wash the grapefruit.
- With a knife, make an incision around each grapefruit to get two halves of the peel each. Carefully detach the peel from the flesh (Set the flesh aside for another use).
- Cut the peel into thin strips.
- In a saucepan, cover the strips with cold water and bring to a boil.
- Drain and repeat the process four times. This method of blanching reduces the grapefruit peel’s bitterness.
- In the same saucepan, dissolve the sugar in the water. Add the strips of blanched grapefruit peel. Simmer until it is a thick syrup, about 15 to 25 minutes.
- Place the candied peel on a rack to drain. Roll in the fine sugar. Allow to cool in the open air for about 6 hours. Fill a pretty jar or give them in attractive small packages.