Candied grapefruit peel

One of my favorite cocktails is the Ruby Red. And I discovered last Christmas that candied grapefruit peel is an acceptable substitute when I can’t have vodka. They’re the homemade equivalent of Sour Patch Kids.

A kind reader delivered this treat and shared the recipe with my workplace last holiday season, and I decided to recreate it this year. It’s quite simple; it just takes a couple hours.

Candied grapefruit peel

8 ounces grapefruit peel (from about 1 large grapefruit), cut into thin strips

68 ounces water, divided

12 ounces sugar, divided

1/8 tsp. red food coloring (optional)

In heavy saucepan, combine peel and 2 cups water. Bring to a boil. Reduce heat to low and cook another 10 minutes. Drain off water. Repeat boiling and cooking three more time. This removes the bitter taste in the peel.

In same saucepan, combine 8 ounces of sugar and 4 ounces of water over medium heat. Stir until sugar dissolves. Add grapefruit peel and red food coloring, if using, and cook until syrup is absorbed and peel is transparent. Do not cook over high heat or peel will caramelize.

Tumble fruit strips in remaining 4 ounces of sugar. Spread on a cookie sheet and cook in a low oven (under 200 degrees Farenheit) for a few hours until dry.

Now, I wonder what I’ll do with all the leftover juice …