4 grapefruits
1 1/2 C. sugar plus 1 C. for dusting
1 1/2 C. water
1/2 T. cardamom

There are two options to get to the peel. You can slice the grapefruit in wedges and carefully cut the fruit away from the rind with a knife (easiest) or slice the grapefruits in half and juice the grapefruit (you will still have to cut the remaining membrane away from the rinds). Slice rinds into strips. Bring a large pot of water (additional to the ingredients) to boil. Add strips and boil for 10 minutes. Remove the grapefruit strips and discard water. In the same pot, combine sugar and water and bring to a boil. Once boiling, reduce heat to medium-low and simmer. Add grapefruit and simmer for 15 to 20 minutes (amount of time will depend on the size of your pot) until there is no syrup remaining. Remove the grapefruit and allow to cool and dry on a cooling rack or parchment paper for 6 to 8 hours until no longer wet; they will still be tacky. On a plate, stir to combine 1 C. sugar and cardamom. Roll the grapefruit strips through the sugar until completely coated. Shake off any access. Serve or store in an air-tight container.