Ingredients
8 cups sugar
5 cups water
4 oranges or 3 grapefruits or 8 lemons, zest cut in 1/2-inch strips
Superfine sugar, for sprinkling

Instructions
In a 2-quart saucepan, combine the sugar and water and bring to a boil,
making sure all sugar is dissolved. Remove from heat.

In a large saucepan, combine the zest and enough cold water to cover and bring to a boil. Remove the
zest, rinse with cold water and repeat the process 2 more time.

Place the blanched zest in a saucepan and pour the syrup over the zest, adding an extra inch to
cover the zest. Bring to a boil, reduce to a simmer and cook until the zest is translucent and
tender. Remove from heat and cool. Drain the syrup and lay the zest out on a cooling rack. Toss in