quart of peel add 3 pints of cold water. Boil ten minutes and pour off the water. Repeat six or eight times or until as much of the bitter flavor is removed as is desired. Dry peel between folds of cloth, pressing gently.
To each pound of peel take 1½ Ibs. sugar and 2 cups water. Bring syrup to a boil and cook until sugar is dissolved. Add prepared peel and cook until syrup is absorbed. This may be told by the formation of sugar crystals in the clear peel. Sometimes, however, there is danger of cooking too long and the resulting product is hard and unattractive. When the peel begins to cook thick like a preserve, try rolling a piece in granulated sugar after draining well. If this stiffens on cooling, the whole product is ready to drain and roll in the granulated sugar.
The pulp may be removed from the whole grapefruit shell and it crystallized—or various heart, lozenges or other shapes cut out and different vegetable colorings added to the syrup.
- ½ c. cold water
- 3 tbsp. gelatine
Let stand till water is absorbed. Pour ½ c. cold water over 2 c. granulated sugar. Heat to the boiling point. Add gelatine and cook twelve minutes after boiling begins. Stir constantly, since it burns easily. Remove from fire and add 2 tbsp. lemon juice and 4 tbsp water. Flavor with peppermint or other flavoring and color green. Pour ⅜ inch deep into a wet pan. Cut and roll in granulated sugar just before ready to serve.
