It's the honey grapefruit tea that you make. Bitter because of the grapefruit skin, you have to use a knife to scrape off the outermost layer of yellow-green skin thin, as thin as possible, less with the inside of the white flesh, otherwise it will be very bitter. Cut the grapefruit peel into fine silk, the finer the better, grapefruit peel cut with salt water soak, at least one day to soak, in the middle of the need to change the water twice, and then put the grapefruit peel in a pot to cook for half an hour, the grapefruit peel out, and then do it according to the following method on the line.

Materials Honey Pomelo Tea "ingredients"

Pomelo: 500 grams (even with the flesh)

Sugar: 100 grams (preferably cane sugar)

Honey: 250 grams (preferably acacia honey and other less fragrant honey, not recommended to use cinnamon honey)

Glass bottle: 1000 grams of honey, not recommended to use the honey. >Glass bottle: the best that can hold 1000cc, boil water for 5 minutes to sterilize for use

Steps

1, soak the grapefruit in hot water for about 5 minutes and wash and dry. Hot water control at about 65 ℃, feel relatively hot but not scalding on the line, soaking can make the skin pores fully open, easy to wash, peeling and marinating.　

2. Use a knife to scrape off the outer layer of yellowish-green skin as thinly as possible, and take less of the white flesh inside, otherwise it will be very bitter. Cut the grapefruit peel into thin julienne, the thinner the better. Then put some salt to marinate, this is the essence of pomelo expectorant to calm cough.　　

3. Peel out the pulp, remove the core and thin skin, and mash it with a spoon, or you can break it with your hands, it's very good.　

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 until the pot opens, change to a small fire, simmer until viscous, pomelo skin golden and translucent can be; during the period to be stirred often, so as to avoid sticking to the pot, about one hour, a spoon can only be fished out of a small amount of juice when cease-fire, let it cool.　

5, until the viscous grapefruit soup cooled a bit, about 65 ℃, into the honey stirred well (be sure to wait until the grapefruit paste cooled before mixing, otherwise the high temperature is prone to destroy the nutrients in the honey), into the ready empty bottle, put in the refrigerator about a week on the cold. The longer you leave it refrigerated, the better it will taste.　

6. It is best to use lukewarm water when mixing, so as not to destroy the original nutrients. It can also be eaten as jam, not a lot of flavor.