Candied pomelo peel: Deeply score a small to medium cleaned pomelo (2 pounds) in eighths. Remove peel and trim ends. Cut peel lengthwise into 1/4- inch strips. These should measure 4 cups total. Place peel in a large pot of boiling water and boil 1 minute. Drain and repeat two more times, the last batch for 8 minutes. Drain and set aside. In a 3-quart saucepan, combine 1 1/4 cups granulated sugar, 1 1/4 cups dark corn syrup, 1 1/4 cups water and 1 tablespoon of lemon juice. Bring to a soft boil. Add the drained peel and simmer for approximately 45 minutes, stirring occasionally. When most of the liquid is gone, carefully remove the peel and place on a sheet pan that has been covered in sugar. Sprinkle more sugar on top and gently toss to coat. If desired, use organic cane sugar, which has larger crystals. Place peel on a baker's rack and allow to dry for a day or two. Store in an airtight container.