Cesare Casella, Stephanie Lyness
By International Culinary Center, French Culinary Institute, Cesare Casella and Stephanie Lyness
Combine the sugar, 750 milliliters (3 cups) water, and half of the grapefruit zest in a saucepan (casseruola). Bring to a boil; immediately remove the pan from the heat.
Chill in an ice bath