Honey Wolfberry Red Grapefruit Tea
1.
Grapefruit, rock sugar, honey, medlar for use.
2.
Wash the grapefruit first, rub the fruit wax on the grapefruit peel with fine salt, soak in warm water for a few minutes, and wash.
3.
Prepare a paring knife and peel off the pomelo skin thinly, with as few white parts as possible.
4.
Shred the grapefruit peel, the thinner the better.
5.
Rub the shredded pomelo peel repeatedly with salt and rinse with water. Repeat the same several times.
6.
Then put it in salt water for four or five hours or put it in the refrigerator overnight, during which the water can be changed many times.
7.
Peel the grapefruit pulp
8.
Put the shredded pomelo peel in the salted water pot and blanch it twice. After repeated tossing like this, the bitterness of the grapefruit peel will be greatly reduced.
9.
Put the grapefruit peel and rock sugar in the pot, add water, and boil.
10.
When the grapefruit skin is shiny, add the grapefruit meat and continue cooking.
11.
Lycium barbarum wash and soak in water
12.
Wait for the pomelo to cook until it is sticky, and add the wolfberry about 10 minutes before starting the pot.
13.
Put it in a basin and let it cool, then add honey.
14.
Put it into a water-free and oil-free vial (I have put it in a honey bottle that is almost used up), close the lid and put it in the refrigerator. Eat as you go.
15.
One more piece
Tips:
Make warm water or eat it as jam, but don’t eat too much.
