Honey Grapefruit Tea
1.
Wash the grapefruit thoroughly: first wash with a meal, soak, then scrub with fine salt, and finally rinse with hot water at about 60 degrees
2.
Use a scraper to scrape off the skin of the grapefruit. The thinner the better, and the white part should be as little as possible.
3.
Cut the scraped grapefruit peel into fine filaments, the finer the better
4.
Add a pinch of salt to the sliced grapefruit peel
5.
Start, rub with medium strength until the grapefruit peel is sticky, rinse with clean water; repeat three times
6.
After the last rinse, soak the shredded pomelo peel in light salt water for 3 or 4 hours, and even put it in the refrigerator overnight
7.
Rinse the soaked pomelo peel again, put it in a small pot, add water and a little salt, and boil for about 10 minutes
8.
Remove, rinse and squeeze the water, and set aside. The grapefruit peel treated in this way has basically no big bitterness.
9.
Peel the grapefruit flesh
10.
Use a food processor to break the grapefruit meat. It does not need to be too fine, it does not matter if it is a bit coarse. (You can also use a spoon to smash without a food processor, and it’s not laborious)
11.
Put the minced pulp, grapefruit peel and rock sugar into the pot (stainless steel pot, glass pot, casserole will work, just don’t use iron pot), add a small bowl of water (I probably added 150ml)
12.
Bring to a boil on high heat, turn to low heat and boil slowly, stirring properly to avoid muddy bottom
13.
Boil the water basically to collect dry, thick texture, turn off the heat, let cool to room temperature
14.
Add honey
15.
Stir evenly, pay attention to mixing in the same direction, do not stir
16.
Put it into a sterilized airtight container and store it in a cold storage. It can be eaten after three days. The longer the time, the less bitter taste. Mine will have a bitter taste after three days, but the bitter taste will disappear after five days (a coup to remove the bitterness)
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