1, materials: 500 grams of grapefruit, sugar 00 grams, 250 grams of honey, glass bottles can hold the best of 1000cc, boil water for 5 minutes to sterilize for use.

2, the grapefruit soaked in hot water for about 5 minutes, and wash and dry. The hot water is controlled at about 65 degrees Celsius, feeling hot but not scalding, soaking can make the pores of the skin fully open, easy to wash, peel and marinate.

3. 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.

4. 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.

5, the pomelo skin, pulp and rock sugar into a clean 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 often stirred, so as not to stick to the pot, about an hour, with a spoon can only be fished out a small amount of juice when cease fire, let it cool.

6, until the viscous grapefruit soup cooled down a bit, about 65 ℃ or so, into the honey stirred well, into the ready empty bottle, put in the refrigerator for about a week can be. The longer you leave it refrigerated, the better it will taste.

7. 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.