Honey, Wolfberry and Red Pomelo Tea
Overview
Making this grapefruit tea is basically a repetitive process, so that the bitterness will be reduced to a minimum. In fact, no matter how much you make yuzu jam or this yuzu tea, there will still be a slight bitter taste. We try our best to reduce the bitterness to an acceptable range. Okay, let’s keep the torment as low as possible
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Ingredients
Steps
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Set aside grapefruit, rock sugar, honey, and wolfberry.
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First wash the grapefruit, rub the wax off the grapefruit peel with fine salt, soak it in warm water for a few minutes, and then wash it.
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Prepare a paring knife and peel off the pomelo skin thinly, leaving as little white part as possible.
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Cut the grapefruit peel into shreds, the thinner the better.
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Rub the pomelo peel shreds repeatedly with salt and rinse with water. Repeat the same several times.
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Then soak it in salt water for four to five hours or put it in the refrigerator overnight. You can change the water several times during this period.
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Peel off the pulp of the grapefruit
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Put shredded pomelo peel in salt water pot and blanch it twice. After repeated tossing in this way, the bitterness of the grapefruit peel will be greatly reduced.
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Put the grapefruit peel and rock sugar in a pot, add water and bring to a boil.
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When the grapefruit skin is shiny, add the grapefruit meat and continue cooking.
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Wash wolfberry and soak in water
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Wait until the grapefruit is cooked until thick, and add the wolfberry about 10 minutes before serving.
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Put it into a basin, let it cool, and add honey.
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Put it into a small water-free and oil-free bottle (I put it in the honey bottle that is almost used up), close the lid tightly and put it in the refrigerator. Eat as you go.
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