Contributed by: Chef Rich Mead, Farmhouse at Rogers Gardens – Corona del Mar
, Roger’s Gardens – Corona del Mar
Candied Grapefruit Peels
A sugary, cocktail garnish with a grapefruit bite
Ingredients:
Reserved grapefruit peels from your grapefruit shrub
4 cups sugar, divided
Pinch of sea salt
3 cups water
Directions:
- Preheat oven to 250 F
- Combine 3 cups of sugar, salt and 3 cups of water and cook over medium heat, stirring until dissolved
- Add the peels and bring to a gentle boil – frequently stirring – making sure all of the peels are in contact with the simple syrup
- Arrange a wire rack on a baking sheet
- Using a slotted spoon or tongs, remove the grapefruit peels and arrange them on the wire rack
- Keep the simple syrup, use it for lemonade or cocktails
- Bake, rotating the tray once or twice until just dried out / around 40 minutes
- Put the remaining cup of sugar in a mixing bowl
- Toss peels in the sugar, making sure they are coated
- Return the peels to the wire rack after they are coated with sugar
- Place in a cool spot overnight
- Store in an airtight container. (Do not refrigerate)
