Jujube Honey Citron Tea
by Zhi Fei
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. A spare grapefruit.
2. After washing the grapefruit with clean water, cut an opening on the top with a rice-shaped knife.
3. Then divide the skin into eight small pieces and peel it all the way to the bottom, peeling off the whole grapefruit skin.
4. Dispose of the white inner flesh inside the grapefruit peel.
5. Cut the cleaned grapefruit peel into fine strips.
6. Add appropriate amount of refined salt to the shreds of grapefruit peel, mix well and marinate for a while.
7. Take advantage of the time to marinate the grapefruit skin, peel off the outer membrane of the grapefruit pulp and set aside.
8. The marinated grapefruit peel is squeezed out of water, and the grapefruit peel is spread on the bottom of the casserole.
9. Put grapefruit pulp on top of the grapefruit peel and set aside.
10. Fill the casserole with water, so that the grapefruit can be covered.
11. Put the casserole on the gas and simmer.
12. After the fire is boiled, simmer for a while.
13. When the moisture in the casserole is reduced, add rock sugar.
14. Put the lid on the casserole. Change to a low heat and simmer.
15. Add jujube until the grapefruit peel and pulp become translucent. If you add it too early, the jujube will be boiled.
16. Continue to simmer on low heat until the soup thickens and turn off the heat.
17. When the jujube grapefruit tea is cooled, add some honey and mix well.
18. The stewed jujube honey citron tea is taken out, stored in the refrigerator, and ready to use.
