Using a sharp knife remove the peel from the grapefruit leaving the white pith intact. Remove any pulp from the pith. Cut the peel into thin, even strips. Place the peel in a small saucepan filled with cold water and bring to a boil. Let boil for 1 minute then drain the water from the saucepan and begin again. Repeat this process 3 times.

Bring the peel, 1 cup sugar and 3/4 cup water to a boil, reduce to a simmer and cook the grapefruit until the peel becomes translucent. Drain the sugar syrup from the grapefruit (this can be saved and used for cocktails) and transfer the peel to a rack set on a baking sheet to allow any extra syrup to drain off. Once cool, toss the grapefruit peel in the remaining 1/2 cup of sugar and let dry.

The candied peel can be used in cocktails, on cheese plates or eaten alone. Will last up to several weeks in an airtight container.