Grapefruit "C and G

Ingredients

• 0.8 cup campari 
• 0.5 cup plus light
• 2 tablespoons crystallized ginger diced
• 1 cup ginger ale 
• 12 large grapefruit 
• 0.5 cup grenadine syrup 
• 1.8 cups sugar divided

Equipment

• sauce pan
• wax paper
• candy thermometer

Directions

1. Peel and section grapefruit; set sections aside. Reserve rind from 3 grapefruit.
2. Cut pith from rind, and discard.
3. Cut rind into thin strips.
4. Cover rind with water in a saucepan; bring to a boil, and boil 5 minutes.
5. Drain and return rind to saucepan. Stir in 1 cup sugar, grenadine, and corn syrup.
6. Cook over medium heat, stirring constantly, until a candy thermometer registers hard crack (300).
7. Drain rind quickly, and toss with remaining 3/4 cup sugar.
8. Let pieces cool on wax paper; store in airtight container.
9. Stir together ginger ale, Campari, and ginger.
10. Pour over grapefruit sections. Cover and chill at least 2 hours.
11. Serve with candied rind.
12. *2 (24-ounce) jars grapefruit sections may be substituted for fresh. If using
13. substitutions, omit candied rind.