This is a four-generation recipe that is still enjoyed today by Estela Elizondo’s family in Monterrey, Mexico. I have made these many times and really like them. If you like a little heat, toss them with about 1 teaspoon ground chile, such as chipotle or guajillo, mixed with the superfi ne sugar. To me, that makes these traditional strips of sweetness have a little fun while dancing along on your palate. You can use the leftover grapefruit flesh to make the Red Sorbet Terrine with Hibiscus Compote (page 196).

　　

Ingredients

makes about 4 cups

　　4 thick-skinned grapefruits

　　3 cups granulated sugar

　　1 3/4 cups water

　　1/2 cup superfine sugar

　　

Step 1

Slice the ends off the grapefruits and make a lengthwise slit with the knife. Peel the skin from the flesh with your hands. Reserve the flesh for another use. Cut the skin with scissors or a knife into strips about 1/3 inch wide.

　　

Step 2

Place the strips in a pot and cover with about 2 quarts cold water, bring to a boil over high heat, strain, and repeat 4 more times.

　　

Step 3

Combine the granulated sugar with the 1 3/4 cups water in a pot and cook over medium-high heat until the sugar has dissolved, about 5 minutes. Add the strained grapefruit strips and stir lightly. Simmer for 10 minutes, then let cool for 10 minutes. Drain in a sieve until almost dry but still sticky, about 4 hours. Toss in the superfine sugar.

　　

Step 4

Store in an airtight container in a dry, cool place for up to 1 month.

　　Reprinted with permission from My Sweet Mexico: Recipes for Authentic Pastries, Breads, Candies, Beverages, and Frozen Treats © 2010 by Fany Gerson. Photographs by Ed Anderson. Published by Ten Speed Press, an imprint of Penguin Random House.Buy the full book from Penguin Random House, Amazon, or Bookshop.