Citrus with Basil and Pernod
Serves 4

2 navel oranges
1 grapefruit
1/2 cup sugar
1/2 cup water
1 tablespoons basil chiffonade
1 tablespoon Pernod

Peel the citrus with a vegetable peeler and cut into small strips. Place in a small pot of cold water and bring to a boil. Drain and repeat 2 more times. Combine sugar and water and heat to dissolve sugar. Add citrus peels and simmer over low for 30 minutes. Drain and toss candied peels with a bit of superfine sugar so they don’t stick together. Set aside.

Segment citrus fruit over a bowl, making sure to catch all of the juices. Add basil and Pernod and toss to combine. Serve with candied citrus peels on top.