Citrus! We love it in this house. Give it to us in any form and we will devour it! When we were in Belgium and at this tiny chocolate shop that happened to have vegan chocolate dipped orange full oranges with rinds, we were in totally heaven. You would think Holland would be as chocolate obsessed, they are not. The texture of those oranges were the inspiration for these candied grapefruit slices. We have all been into mint lately, so instead of chocolate, we added mint for a more refreshing treat. They are soft and chewy and great to add to a lemon pie, a vegan cheese plate, to garnish a cupcake, or even to add to a fancy afternoon tea. Also, they are super simple to make and store.
- 1 cup filtered water
- 1 1/2 cup natural sugar
- 1 large grapefruit, thinly sliced into rounds
- 1/4 cup dried mint, crushed*
- bowl of ice water
- add your grapefruit slices to simmering water for about 1-2 minutes until you see the skins begin to loosen, but not so long the insides start to break apart.
- transfer boiled grapefruit slices to ice bath and let sit for about a minute while working on next step.
- in a deep frying pan add your filtered water and sugar and let sugar dissolve on medium heat.
- transfer your ice bath grapefruit slices to a single layer in the sugar-water pan and let lightly simmer for about 45 minutes to an hour or until rinds are translucent.
- *if making your own dried mint, now is a great time to add a handful of mint leaves to your over on a single layer baking sheet and let dry out on the lowest setting. mind leaves don’t take very long to dry.
- once your grapefruit is ready, transfer to a baking liner and sprinkle with the crushes dried mint and lave out to dry. if they need a little help drying, you can add them to the oven on lowest temperature for about 15-30 minutes, depending on how much help they need. you want them to feel a little sticky, but not wet.
- store for around 30 days in the fridge in a glass jar. enjoy!