Composition:

Grapefruit (red heart and white heart, medium size): one, rock sugar powder (or white sugar): 300g, lemon juice: appropriate amount, honey: 100g.

Production steps:

1. Wash grapefruit peel with salt to remove floating ash and astringency.

2. Dry the grapefruit, then cut it vertically with a knife to separate the peel and pulp of the grapefruit.

3. Only take the outermost yellow thin layer of grapefruit skin, not the white pulp inside.

4. Tear off the white film on the grapefruit pulp and tear it into small pieces for later use.

5. Put the grapefruit Peaches into the milk pot, add appropriate amount of water, and boil it over high fire for 10 minute.

6. Sift the grapefruit peel and change the water, and cook it twice in the same way.

7. Mix the treated grapefruit peel and grapefruit pulp evenly.

8. According to the order of one layer of grapefruit pulp skin, one layer of rock sugar powder, another layer of grapefruit pulp skin and one layer of rock sugar powder, the grapefruit pulp skin is pickled with rock sugar and sprinkled with rock sugar powder.

9. Cover with plastic wrap and marinate in the refrigerator for one night.

10. After taking it out the next day, you can see that some of the crystal sugar on the surface has been absorbed, and the bottom naturally comes out.

1 1. Pour grapefruit pulp peel and pickled sugar water into a milk pan, cook on medium heat until water comes out, then turn to low heat for about 15 minutes, and stir with a spatula from time to time to avoid sticking to the pan.

12. Cook until the pulp is soft and rotten, take out the pulp skin, and boil the sugar water to half of the original amount on medium heat.

13, pour the pulp skin and continue to cook on medium heat until it is viscous and still has some fluidity.

14. Leave the fire and let it cool. Add honey and stir well.