|Sugar||1 1⁄2 Cup (24 tbs)|
|Water||3⁄4 Cup (12 tbs)|
Peel grapefruit and oranges being careful to cut away all the white membrane.
Hold each piece of fruit over a bowl and cut sections free, one at a time, letting the sections and juice drop into the bowl and discarding the separated membranes and seeds.
Chill fruit sections.
Lay a few pieces of the orange rind flat on the table and cut away all the white part on the inside with a paring knife.
Cut enough of the colored part of rind into thin slivers to make 1/4 cup.
Put slivers of orange rind, sugar and water in a saucepan.
Bring to a boil, turn down heat, cover and simmer until rind is tender and transparent, about 20 minutes.
Uncover pan, turn heat to medium and continue cooking until the syrup is about the thickness of corn syrup.
Pour over chilled fruit, stir lightly and chill until serving time.
Spoon into sherbet glasses.