2, grapefruit and lemon with salt to rub the surface, and then cleaned.

3, grapefruit and lemon with a peeler shaved skin (try to take the yellow epidermis part, the more white the more bitter), take off the rind evenly cut fine silk.

4, pomelo removed pulp, broken into chestnut-sized pieces spare; lemon juice spare.

5, cut the grapefruit peel and sugar rock sugar stirred evenly, add water to boil, keep a small fire stew.

6, cook to the peel becomes transparent to join the demolition of the pulp, continue to stew, until the water is almost dry to take the spatula keep turning.

7, water dry pour lemon juice, continue to turn, until the bottom of the pot liquid all dry, pot of skin and pulp are completely transparent.

8, turn off the heat to cool, add honey, stir well, canned and sealed for storage. Can be refrigerated for 2-3 days before adding water to soak and eat.