You can use the same technique to make candied lemon or orange peel. The technique for candied grapefruit peel is slightly different (as detailed below) because more pith—the bitter white layer between the outer peel and the flesh of citrus fruit—must be removed.
There are two variations of this method. In the first, use a vegetable peeler to remove only the outer skin from the fruit, and skip the first 5 steps. Slice the peels to the desired width, simmer in sugar syrup as in step 6, then follow the remaining step. This technique produces thin, translucent peels that make great garnishes for ice cream and cakes. The second variation results in wider, more opaque peels: After the outer skin has been removed from the fruit, slice the skin into strips of the desired thickness. Place the strips in the pan of boiling water for 1 minute, drain, and place in sugar syrup as in step 6; follow the remaining step.
