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Confit Grapefruit Skins

Addition 03

Confit Grapefruit Skins


500 ml Water
500 g Granulated white sugar
3 pcs Large grapefruits
2 tbsp Light corn syrup


Chef's knife Tablespoon Medium saucepan Colander Cooling rack Sterilised container with lid for storage


Cut the grapefruits in half and juice (keep the juice aside).
Remove the remaining pulp from the grapefruits with a tablespoon leaving just the pith.
Cut the cleaned grapefruit skins into strips about 2 cm wide.
Place the cut grapefruit skins into a medium saucepan and cover with water. Bring to the boil and simmer for 2 minutes. Remove the skins from the pan and drain. Discard the water.
Repeat this process 3 times to remove all bitterness from the skins.
Once this is complete, fill a medium saucepan with 500ml water and bring to the boil.
Add sugar and corn syrup. Stir until the sugar is dissolved.
Add the grapefruit skins to the saucepan. Turn the heat down and simmer for 45 minutes.
Strain the grapefruit skins into a colander, and transfer onto a cooling rack.
Once cooled, transfer the confit grapefruit skins to a sterilized container and cover with a lid.
Store in a cool, dry place for up to 14 days.