The specific steps for honey grapefruit tea are roughly the same for each practice, basically as follows: prepare 1 grapefruit, appropriate amount of rock sugar, honey and water. Rinse the skin of the grapefruit with water, scrub it with salt and scald it slightly with boiling water, then dry it. Next peel off the yellow part of the skin of the grapefruit with a knife, next cut the yellow grapefruit peel into fine julienne, the finer the better. Add cold water to the pot, add the shredded grapefruit peel, and bring to a boil over high heat, usually for 10 to 20 minutes.

Strain out the shredded pomelo peel and remove the water, which can be repeated 3~4 times. While the pomelo skins are cooking, peel the flesh of the pomelo, removing the seeds and all the membranes and white tendons. Add the shredded pomelo peel and the broken pomelo pulp into small pieces to the pot, add the rock sugar and keep stirring over medium heat until it comes out of the soup, or you can also add the right amount of water to avoid muddying the pot. Then turn the heat to low, be sure to stir often to prevent paste, until all the juice of the grapefruit simmering dry.

Finally, take out the dry and clean glass bottles, pour the grapefruit sauce into the bottles, wait for the temperature to drop to about 40 degrees and pour in the honey, all cooled down and then tighten the lid, and put it into the refrigerator to chill that is finished.