She Strengthens

Sweet and Tangy: The Art of Candied Grapefruit Zest

A Delicious Twist on a Classic Garnish

Most candied citrus zest is used solely as a garnish, adding a burst of acidic sweetness to whatever dish it adorns. However, this recipe takes a different approach, incorporating part of the pith to create a chewier, more substantial candied grapefruit zest that’s meant to be savored on its own.

Getting Creative with Citrus

Feel free to experiment with other citrus fruits, such as oranges or lemons, to create unique flavor profiles. And don’t forget to reserve the grapefruit-flavored syrup from step 4 to add a twist to your favorite cocktail or as a substitute for standard simple syrup in lemonade.

Yield and Difficulty

This recipe yields approximately 3 cups of candied grapefruit zest and has a medium level of difficulty. The total preparation time is 2 hours and 10 minutes, with 20 minutes of active time.

Ingredients

• 3 medium grapefruits, washed
• 6 cups water, plus more for blanching
• 8 cups granulated sugar

Step-by-Step Instructions

Preparing the Grapefruit

Cut 1/2 inch off the top and bottom of each grapefruit, then place them cut-side down on a cutting board. Using a sharp knife, slice downward, following the curve of the grapefruit, to remove the peel and about 1/2 of the pith in large pieces. Slice the peel lengthwise into 1/4-inch-wide strips.

Blanching the Strips

Blanch the strips by placing them in a large saucepan, covering them with about 3 inches of cold water, and placing the saucepan over high heat. As soon as the mixture boils, remove from heat, drain off water, and repeat the process three more times.

Candying the Zest

After the strips have been blanched the fourth and final time, drain and set them aside. Add 6 cups of water and 6 cups of sugar to a large saucepan and stir until the sugar is moistened. Add the strips and bring the mixture to a boil over high heat. Boil, stirring occasionally, until the syrup is thick, the surface of the liquid is covered with large, opaque bubbles, and the zest is completely translucent (the strips will look like gummy worms), about 40 minutes.

Cooling and Coating the Zest

Pour the mixture through a strainer set over a large heatproof bowl; reserve the syrup for another use and set the zest aside to cool slightly, about 2 to 3 minutes. Place the remaining 2 cups of sugar in a medium bowl and, working in small batches, toss the warm strips in sugar. Coat the zest thoroughly, then place it in a single layer on a rack to cool completely, about 10 minutes. Once dry, place the zest in a tightly covered container and store it at room temperature for up to 2 weeks.