Ingredients:

Shells from 4 thick-skinned grapefruits

1 cup water

4 cups sugar

Save shells from grapefruit in refrigerator in a plastic bag. Remove membrane and cut each half grapefruit shell into 8 triangles. Soak 24 hours in a solution of 1 Tablespoon of salt per 1 quart of water. Weigh peels down to keep submerged.

Drain. Cover well with fresh water and bring to a boil. Drain. Repeat boiling process three times to remove all bitterness.

Put peels, 1 cup water, and 4 cups sugar into a large pot and bring to a boil. Solution will be very thick. Cook, stirring occasionally, until syrup begins to crystallize, then lay pieces separately on a sheet of aluminum foil to continue the crystallization process.

Let dry thoroughly. May be kept several weeks in plastic bags or jars.

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