1. Prepare the materials, generally the ratio of grapefruit peel to pulp is 2:1.
2. First wash the wax on the grapefruit peel with salt, and cut the grapefruit peel off with a knife.
3. Try to remove the white flesh of the grapefruit peel, otherwise it will be very bitter.
4. Shred the grapefruit peel, cut into small pieces, according to your mood~
5. Take a bowl of water, sprinkle a little salt, and then soak the grapefruit peel in salt water for 10 minutes, wash off the salt with water, and drain for later use.
6. While soaking, take half of the grapefruit pulp and break it into small pieces for later use.
7. Put water in the pot to boil, put the peel, pulp, and rock sugar together.
8. After the water is boiled, turn to medium heat and simmer for 40 minutes (mainly depending on the amount of water in the pot) until it is viscous. When it is half cooked, the pulp and peel will settle at the bottom. At this time, be careful not to mash the pot.
9. After cooling slightly, add rose petals and mix well. In Chinese medicine, grapefruit is a cold food, so warm rose petals are added to make girls with colder bodies drink it.
10. After cooling down completely, add honey and stir well. Be sure to wait until it cools down completely, don’t tell me you don’t know that honey can’t get hot.
11.
The grapefruit peel must be cooked until it is transparent to make it successful.
Take a clean jar, bottle it and keep it tightly sealed.
Tips:·Red grapefruit and white grapefruit are good grapefruit~
·If you want to cook until the grapefruit peel is transparent, the key lies in the water content in the jam. The less water, the more transparent, but be careful not to overcook. ·The pulp contains a lot of water, so when cooking, do not put the water in the pot. Too much white sugar, rock sugar, brown sugar, and yellow sugar cubes can be used to make honey grapefruit tea. Remove the white flesh on the grapefruit peel as much as possible. The finer the cut, the better~
