2 2-inchpiecesfresh gingerpeeled and very thinly sliced
Line a baking sheet with parchment paper and place a cooling rack inside. Set aside.
Cut each grapefruit in quarters, from top to bottom. (reserve for another use or eat them now!)
Separate one corner of peel from flesh and use a spoon to pry out the fruit. Repeat with remaining quarters.
With a sharp knife, cut the the peels into long, thin strips.
Place the peels in a medium sauce pan and add enough cold water to cover. Bring to boil; reduce heat and simmer for 3 minutes. Drain. Repeat this process twice more.
Remove the peels from the pan and add 2 cups water, sugar, and honey; bring to boil. Stir in grapefruit peels and ginger slices; reduce heat to low. Simmer on low for 1 1/2 to 2 hours until grapefruit peels are translucent. Remove from heat.
With a slotted spoon, lift peels and ginger slices from syrup and arrange on cooling rack so that all have space between.
Allow to dry for a few hours or even overnight.
Scoop remaining 1/2 cup sugar into a bowl. Add grapefruit peels and ginger slices a few at a time, pressing them in to the sugar to coat.
Store at room temperature in an air tight container.