10 , cut into 1/4 inch-wide julienne (use a vegetable peeler to remove only the surface and not the white pith)
2 2⁄3 Cup (42.67 tbs)
2⁄3 Cup (10.67 tbs)
1. In a saucepan, cover the grapefruit zest strips with 2 cups of the water, bring to a boil and cook for 10 seconds over high heat. Drain them in a strainer, then rinse under cold water.
2. Return the zest strips to the saucepan with 1/3 cup of the sugar and the remaining 3/4 cup of water. Bring to a boil and cook, uncovered, until the mixture starts to thicken, about 8 minutes. At this point, the syrup should be a bit gooey and the zest strips should be almost transparent.
3. Spread the remaining 1/3 cup of sugar on a tray. Use a slotted spoon or fork to transfer the zest to the tray and toss, separating the pieces so that each strip is coated with sugar. Transfer the strips to a plate: let stand for at least 30 minutes, until dry. Store in the refrigerator in a jar with a tight-fitting lid (the zest will keep for months).