Pomelo Tea
1.
Grapefruit and lemon should be scrubbed with salt in advance. After scrubbing, use a fruit cutter to peel the grapefruit and lemon. The thinner the better.
2.
Turn the yellow rock sugar island into powder. If there is no yellow rock sugar, use rock sugar instead
3.
Cut the grapefruit peel and shred the lemon peel, the thinner the better
4.
Use salt to remove the astringent water from the cut grapefruit peels, rub with salt to remove the astringent water, and scrub twice or three times repeatedly
5.
The rinsed grapefruit peel is squeezed out of water, and 150 grams of yellow rock sugar is used to cover the grapefruit peel (this step is the key step to make the grapefruit peel not bitter).
6.
Marinate with rock sugar overnight (or 12 hours), until the grapefruit peel becomes transparent and glassy
7.
Peel the grapefruit meat and set aside
8.
After marinating for 12 hours, the grapefruit peel and the lemon peel are fried together. Stir-fry until the rock sugar melts, then add the remaining rock sugar and stir-fry until it melts.
9.
After frying until the rock sugar melts, add the pulp and lemon juice, (adding lemon juice can make the grapefruit sauce more flavorful) and then fry until the jam has a thick consistency.
10.
Let the pulp simmer for a while until the water evaporates. Don’t fry too much or let the yuzu tea become hard. The fried yuzu sauce will be ok when it is bottled and stored.
Tips:
The grapefruit peel should be scrubbed with salt, and the amount of rock sugar should be according to each person’s preference. Because I don’t like it to be too sweet, the amount of rock sugar is relatively small. After the jam is cool, you can add honey appropriately, and seal the jar.
