Ingredients:
1 large grapefruit
200g granulated sugar
granulated sugar, to coat
Method:
Peel the grapefruit then cut the rind into strips about 1cm and about 5cm long. Place in a bowl, cover with plenty of cold water and set aside to soak over night. The following day, pour off the water, transfer the peel to a saucepan then cover with fresh water and bring to a boil. Cook until the peel is clear-looking and tender. Take off the heat and pour away the water.
Stir in the 200g granulated sugar then add just enough water to cover the rind and sugar. Stir the sugar mix over gently heat until all the sugar has dissolved then bring to a gently boil and cook slowly until the syrup is thick and appears slightly jellied on the edge of the rinds (it's best if all the juice is absorbed, but if there is any surplus liquid pour it off).
Set aside to cool until the rind can be handled then dip each piece in granulated sugar to coat. Shake off any excess then place on a tray, rind side downwards. Cover with greaseproof (waxed) paper and allow to stand at room temperature for about 24 hours or until dried. Store in an air-tight jar.
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