Because my family bought a sour grapefruit, I was going to throw it away. In order to avoid waste, I made pomelo and honey citron tea, and the autumn is very dry, just run it.
Remove the pomelo peel, leaving only the flesh
Peel the pulp of the grapefruit, burn a large pot of water, put the pulp into it and cook it for 20 minutes. Try the pulp without any bitterness, then pour the water and pick up the flesh.
Put 150g of water and rock sugar in the pot, simmer until the rock sugar is melted, and pour the cooked grapefruit meat while stirring.
When you see that the grapefruit tea is thick, you can turn off the fire.
Wait for the grapefruit tea in the pan to cool, pour the honey and mix well, then you can bottle the lid.
At this time, the citron tea may still be relatively thin, but when the citron tea is completely cold and put into the refrigerator for one night, it will be thick the next day, then you can drink or wipe the bread.
I don’t like the bitterness of the bitterness. When I do the second step, I will try the flesh first. I can also pick it up and cook it again until it has no bitterness. Then I can do it again.