Candied Grapefruit or Citrus Peel
These delicious strips of candied citrus peel make great garnishes for mixed cocktails, being set across the glass or in it as a stirrer. It adds a slight sweetness and very mild flavor to the drink if it sits there long enough. In the short term, it can only add sweetness. The strips can also be chocolate dipped after this recipe is completed.
Author: Chief Mixologist
Recipe type: Garnishes
Serves: 2 Cups
- 2 grapefruit; see * Note
- 2 Cups sugar
- 3 Tablespoons light corn syrup
- 3/4 Cup water
- Note: You can use 3 oranges or possibly 6 lemons in place of the grapefruit.
- Peel fruit in large strips. If white pith is very thick, trim off a little. Place peel in a saucepan, cover with cool water and simmer 30 minutes. Drain, then cover with cool water and simmer till tender, about 10 minutes. Drain and cut peel into strips about 1/4 inch wide and 2 inches long.
- Mix 1 Cup sugar with corn syrup and water in a heavy saucepan and stir over low heat till most of syrup has dissolved, 3 to 5 minutes.
- Dip a pastry brush (any small brush with soft bristles) in cool water and wash down sides of pan (this prevents coarse sugar crystals from forming), then add in peel and cook gently over low heat till most of syrup has been absorbed, 15 minutes. Cover pan and let stand overnight.
- Reheat and bring to simmer, then remove from heat, cold slightly and drain.
- Spread several thicknesses of paper towels with remaining Cup sugar and roll peel in it, turning so which all pieces are well coated. Let them stand till they are sufficiently dry enough to handle.
- Store airtight, and they will stay fresh several months. If they become too dry, put a lemon in the container for a day or possibly two and the peel will soften.
Recipe by Marion Cunningham, author of "Learning to Cook with Marion Cunningham" (Alfred A. Knopf, 1999)