Honey Kumquat Tea
1.
Wash the kumquat and soak in brine for 20-30 minutes. Remove the seeds of the kumquat, slice and shred or cut into pieces at will, just fine as much as possible. Kumquat: The rock sugar is put into the pot together according to the ratio of 2:1, add water (just under the kumquat), boil on high heat and then change to low heat.
2.
Simmer for about two hours on low heat until the kumquats are very soft and rotten, then change to high heat and start to collect the juice. Always stir when collecting the juice to prevent sticking to the pan. Turn off the heat when the juice is thick. Add honey when it is warm (kumquat: honey = 5:1)
3.
The time spent drying kumquat juice in the previous step can be used to sterilize glass bottles. It can be sterilized in boiling water or in an oven.
4.
Bottle the honey kumquat while it is warm, and close the lid tightly, so that the sealing effect will be better than bottling after it is allowed to cool. When you want to drink, make a large spoonful and add some warm water. The candied fruit flesh is accompanied by the sweet water with a little sour sugar. The deliciousness can’t stop.
Tips:
When cutting kumquat, it is inevitable that the core is not completely removed. Don't worry, the core will float on the surface when it is cooked. Just use a colander to pick it up.