Material honey grapefruit tea "material" grapefruit: 500g (with pulp) white sugar: 100g (preferably sucrose) honey: 250g (it is best to choose honey with light fragrance, such as acacia nectar, and osmanthus honey is not recommended) glass bottle: it is best to hold 1000cc, and disinfect it with water for 5 minutes. The hot water is controlled at about 65℃, as long as it feels hot but not hot. Soaking can fully open the pores of epidermis, which is convenient for cleaning, peeling and pickling. 2. Scrape off the outermost yellow-green skin with a knife, as thin as possible, with less white pulp inside, otherwise it will be very bitter. Slice the grapefruit peel into fine filaments, the finer the better. Then marinate with some salt, which is the essence of grapefruit, and can relieve phlegm and cough. 3. Peel off the flesh, remove the core and thin skin, mash it with a spoon, or break it by hand, which is very good. 4. Put the pomelo peel, pulp and rock sugar into a clean pot (it is best not to touch the pot), add a bowl of water and cook together. After the pot is boiled, turn to low heat and cook until it is thick and the pomelo peel is golden and translucent. In the meantime, stir frequently to avoid sticking to the pan, which takes about an hour. When only a small amount of juice can be fished out with a spoon, stop the fire and let it cool. 5. When the thick grapefruit soup is cold, when it is about 65℃, add honey and stir it evenly (be sure to wait until the grapefruit paste is cold, otherwise the high temperature will easily destroy the nutrients in the honey), put it in the prepared empty bottle and put it in the refrigerator for about a week. The longer the cold storage time, the better the taste. 6. It is best to use warm water when brewing, so as not to destroy the original nutrients. It can also be eaten as jam and has a special flavor.