Submitted by: Lauren Shohet
- Rinds of 2 small grapefruit (can be saved in the fridge for a couple of days prior to using)
- 1 c sugar, plus more for coating
- Optional: bittersweet chocolate for dipping
- Scrape any remaining fruit and membrane from the peel (a grapefruit spoon works well; up to 1/4″ pith is fine to leave. Cut the rind into 1/4″ strips. Put in a medium saucepan, cover with cold water, and bring to a boil. Simmer 1 minute, then drain (discarding water). Repeat three additional times, with fresh water each time. (You can rotate the saucepan a quarter turn each time you replace the water to keep track of your progress.)
- After the fourth draining (leave the rind in the colander), bring 1/2 c water to a boil with 1 c sugar. Once the sugar is dissolved, add the rind and simmer over medium-low heat, stirring occasionally, until most of the syrup is absorbed (about 10 minutes).
- Spread the rind on a rack to dry overnight. When it feels dry to the touch, toss the rind, a handful at a time, in more sugar. Dry a few more hours on a clean rack. (If the rind was very moist, or if it’s humid, you may need to finish drying in a 250-degree oven).
- You can dip the strips of rind halfway in melted bittersweet chocolate.