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“These fancy treats are surprisingly easy to make. These make a great garnish for cake and other desserts. I use the leftover syrup to sweeten fresh squeezed lemonade. Got this great recipe from the Jan/Feb 2010 issue of Everyday Food.”
2 cups

Ingredients Nutrition


  1. With a paring knife slice off the ends of the grapefruits, oranges, or lemons. Following the curve of the fruit, cut away the outermost peel, leaving most of the white pith on the fruit. Slice peel lenthwise into 1/4 inch strips.
  2. In a medium pot of boiling water, boil peel until tender, about 10 minutes. With a slotted spoon transfer peel to a cooling rack set over a baking sheet, spread peel into a single layer to dry slightly, about 15 minutes.
  3. In a medium saucepan bring sugar and water to a boil, stirring to dissolve sugar. Add peel and boil until peel turns traslucent and syrup thickens, 8 to 10 minutes. With a slotted spoon transfer peel back to cooling rack, seperating the pieces as needed.
  4. Let peel dry for 1 hour. Toss peels in additional sugar to coat. Store peel in an airtight container for up to 3 weeks.

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