Most candied citrus zest is made with the very outer layer of the fruit’s skin, leaving almost all of the white pith behind, and it is primarily used as a garnish, adding a kick of acidic sweetness to whatever it tops. This candied grapefruit zest, on the other hand, is meant to be eaten alone. For that reason part of the pith is left on, resulting in a chewier, more substantial version.
Game plan: After draining the zest in step 4, save the grapefruit-flavored syrup to add a twist to your favorite cocktail, or as a substitute for standard simple syrup in lemonade.
Other citrus fruits can be used in this recipe, from oranges to lemons.
This recipe was featured as part of our DIY Holiday Gifts Advent Calendar.
by Brianne Garrett | New year, new me. It’s a popular mantra that we all tell ourselves going into a new year—vowing that...