1 c. orange and/or grapefruit rinds
1 1/2 c. cold water
1/2 c. sugar
1/4 c. water
powdered sugar **

Recipe can be doubled, tripled, etc., depending on how much rind you have. Grate rind slightly to release oil from cells. Cut into thin strips and place in heavy pan. Cover fruit the 1 1/2 cups water. Bring slowly to the boiling point. Simmer ten minutes or longer to remove bitter taste. Drain and repeat this process at least three times, draining well after each time.

For each cup of peel, make a syrup of 1/2 cup sugar and 1/4 cup water. Add peel and boil until all syrup is absorbed and the peel is transparent. Roll in powdered sugar and spread on racks to dry.

**Can be dipped in chocolate as a variation. Use 1 lb. bittersweet chocolate. Melt very slowly in top of double boiler. Stir chocolate until it reaches 130°F. Stir constantly so cocoa butter will not separate out. Remove from heat and cool to about 88°F. Heat water to 90°F in bottom of double boiler. Place chocolate in upper part. Dip fruit peels which should be at room temperature. (Other wise chocolate may streak grey) Immerse peel one at a time in chocolate, maintaining its temperature. Lift out with a fork onto a wire rack above a pan to catch chocolate drippings which may be remelted and used.