Honey Pomelo Tea Ingredients Grapefruit: 500 grams (with flesh) Sugar: 100 grams (preferably cane sugar) Honey: 250 grams (it is best to choose acacia honey and other lightly scented nectar, cinnamon honey is not recommended) Glass jar: can hold 1000cc of the best, boil water for 5 minutes to sterilize for use Steps 1, will be soaking pomelo in hot water for about 5 minutes, and washed and wiped dry. The hot water should be around 65℃, it should be hot but not too hot. Soaking will open the pores of the skin, so that it is easy to wash, peel and marinate.　2, with a knife will be the outermost layer of yellow-green skin thinly scraped off, try to be thinner, less with the inside of the white flesh, otherwise it will be very bitter. Cut the grapefruit peel into thin julienne, the thinner the better. Then put some salt pickle, this is the essence of pomelo expectorant cough.　　3, peel out the pulp, remove the core and thin skin, mash it with a spoon, or you can break it with your hands, it's good to break.　4, the pomelo skin, pulp and rock sugar into a clean pot (preferably non-stick pot), add a bowl of water with cooking, cook with high heat to open the pot, change to low heat, simmer until viscous, pomelo skin golden and translucent; during the period to be stirred often, so as not to stick to the pot, about an hour, with a spoon can only be fished out of a small amount of juice when the ceasefire, let cool.　5, to be viscous grapefruit soup cooled a little, about 65 ℃ or so, into the honey and stir well (be sure to wait until the grapefruit paste cooled before mixing in, otherwise high temperature is easy to destroy the nutrients in the honey), into the ready empty bottle, put in the refrigerator for a week or so can be. The longer you refrigerate it, the better it will taste.　6, when brewing the best use of warm water, so as not to destroy the original nutrients. It can also be eaten as jam, not a lot of flavor. Ingredients:

3-4 Muji pomelo, rock sugar, honey

Practice:

1. Wash the pomelo and soak it in warm water for 5-10 minutes, then shave off the outer skin of the pomelo with a planer, and be careful not to take the white skin.

2. Peel the skin of the grapefruit, peel off the flesh, pay attention to: peel a little clean, grapefruit peel shredded spare.

3. rock sugar 80-100G 1-2 rice bowl of water boiled add grapefruit juice and grapefruit peel slow cook until the juice viscous (about 20-30 minutes need to stir from time to time to avoid sticking to the pot).

4. Remove from the heat and let cool slightly, then add honey (to taste and sweetness) and stir well to seal and refrigerate.

Tips:

Grapefruit and other grapefruits are fine, but it is not recommended to use pomelo!

Materials:

Pomelo a (can not buy the pomelo had to use the Shatian pomelo instead), about 350 grams of rock sugar, honey, five tablespoons (preferably choose the flavor of the natural honey lighter)

Methods:

1, handle the pomelo

- now the supermarket grapefruit Most of them are waxed on the skin, it is best to scrub them first with a clean pachinko cloth dipped in salt granules and then rinse them with warm water.

--Washed pomelo divided into three parts peeled:

The first layer is the pomelo skin, which is the essence of pomelo expectorant coughing, the peel off the yellow skin cut into a fine silk, the finer the better, soaked in salt water for a quarter of an hour and then drained.

The second layer, the white flesh between the pomelo skin and pomelo pulp, which is the most bitter part of the pomelo, can be taken according to taste.

The third layer of pomelo flesh, peeled out and torn apart one by one, can be blended in a blender if it is too much trouble.

2, rock sugar simmering

- clean and oil-free pot filled with a small bowl of water, add 350 grams of rock sugar, medium heat cooking.

--Put the finely shredded and torn grapefruit peel into a clean, oil-free pot.

--Turn down the heat and simmer for one to one and a half hours, until the syrup is sticky and the pomelo peel is golden and translucent (stir frequently while simmering to avoid sticking to the pan).

3, mixing honey refrigerated

-boiled after the good must be cooled before mixing honey, FC Daxian teaching that: honey at 40 degrees above the nutrients will be destroyed.

--Mix the honey with an airtight jar and put it in the refrigerator for five to seven days.

Ingredients:

Pomelo (pick a little round, do not choose to have a greenish color) 1, honey, rock sugar half a packet

Practice:

1. First of all, to wash the skin of the pomelo, scrub the pomelo skin with salt and then rinsed, you can use a toothbrush dipped in salt to brush a brush.

2. Use a knife to peel down the outer skin of the pomelo, peeling must be thin, try to peel only the yellow part, the white part can be according to their own taste trade-offs. The first layer of pomelo is the pomelo skin, which is the essence of pomelo expectorant cough, and then is the pomelo skin and pomelo flesh between the white flesh, which is the most bitter part of the pomelo, you can take according to their own taste.

3. Rub the skin of the pomelo with salt, so that the bitter taste of the pomelo skin precipitation, and then rinse with water, this step can be repeated two to three times.

4. Put the pomelo skin in the water to soak, add some salt in the water, can help remove the bitter flavor, soaking time needs to be longer, you can soak a night. Then peel out the grapefruit flesh and tear, have a blender can be crushed with a blender.

5. Then put the grapefruit peel in the water to cook for about 10 minutes, add a little salt while cooking, the same to remove the bitter flavor, and finally rinse the grapefruit peel with water and filter dry.

6. Put the cut grapefruit peel and pulp puree into a clean, oil-free pot, add a small bowl of water and rock sugar, simmer over medium-low heat for 1-2 hours, simmering until thickened, grapefruit peel golden and bright can be, pay attention to simmering to often stir, so as not to stick to the pot. When cooled add honey, mix well to make honey pomelo tea, and then put into a sealed container, put in the refrigerator, 3 days later you can eat.

Ingredients:

1 medium pomelo, 1 lemon, 250g rock sugar, 250g honey

Methods:

1. Rub the surface of the pomelo with salt for 5 minutes to remove the paraffin wax on the surface of the pomelo.

2. Wash the surface of pomelo with warm water to remove the salt. Peel off the yellow skin of the grapefruit thinly, without the white part. Soak in lightly salted water for more than 8 hours (it's best to change the water twice in between) to remove the bitter flavor.

3. Break the grapefruit pulp into small pieces, and cut the lemon into small pieces. All with a pulverizer into mince. The grapefruit peel is cut into thin julienne, as thin as you can cut.

4. Crushed pulp and pomelo peel into the pot (not iron pot), add rock sugar, high heat to boil and then reduce the heat to simmer, during the wooden spoon from time to time to stir, so as to avoid sticking to the pot. 40 minutes later, look at the pot of pomelo sauce become sticky, bone doo big bubble, with a spoon across the pulp does not immediately close, you can turn off the fire and wait to cool.

5. When the pomelo tea becomes warm, pour in honey and mix well, put it in a clean bottle without water or oil and seal it well, put it in the refrigerator to marinate for 4 days, then you can drink it with water.

Tips:

1. Do not take the bitter white part of the pomelo peel when you cut it. Pomelo peel itself also has a bitter flavor, which can defeat the fire. If you don't like the bitter flavor, soak the pomelo peel overnight and then boil it in lightly salted water for 10 minutes to reduce the bitterness. But I think the effect of defeating fire will also be affected, right?

2, honey do not choose its own flavor is too heavy, so as not to affect the fragrance of the grapefruit. Also do not have to choose too expensive.

3, honey meets high temperature, vitamins will be destroyed. Therefore, wait until the grapefruit sauce becomes warm before adding to it. Do not use boiling water when you drink it either.

4, good pomelo tea should be marinated for 4 days before drinking, otherwise it is not flavorful.

5, do jam things, use stainless steel pot, enamel pot or glass pot. Can not use iron pot.