How to make homemade honey yuzu tea

Ingredients: 1 grapefruit, 350g honey, 100g rock sugar, 1 tablespoon of salt.

Teach you how to make honey grapefruit tea simple and delicious.

If you don't want to be dry this winter, try to make yourself a cup of honey grapefruit tea with a rice cooker, which is nutritious, clears away heat and fire, and moisturizes the "dry" baby

Preface. Seeing the dazzling array of drinks in the supermarket, I really want to eat, and now it is the time for grapefruit to go on the market, hurry up and take advantage of the free time, buy a pomelo home, and make honey grapefruit tea by yourself, grapefruit tea is a good thing, honey grapefruit tea tastes sweeter and sweeter, and insists on drinking it for a long time and has the effect of whitening and freckle rejuvenation, skin rejuvenation and beauty. Honey grapefruit tea can combine these two effects well, clear heat and reduce fire, tender and white**.

It is especially suitable for white-collar women who face the radiation of the computer every day, and suffer from radiation damage and have a dull complexion.

Material. Ingredients: grapefruit 1500g;

Excipients: appropriate amount of honey, appropriate amount of salt, appropriate amount of rock sugar.

Homemade honey yuzu tea.

Peel off the peel of the grapefruit and remove the white pulp between the skin and the flesh.

Soak in salt water for about 1 hour.

Chop the soaked yuzu peel into minced pieces.

Put rock sugar and cook over high heat.

When the grapefruit peel is boiled until it is translucent, you can put it in the grapefruit pulp.

When it boiled, turn down the heat and boil slowly.

When the water is dry, turn off the heat, it looks golden.

Let cool and put in bottle.

Add honey and close the lid.

Tips: The yuzu should be heavy and delicious.

Excipients: appropriate amount of water, appropriate amount of salt.

Steps: 1. Soak the grapefruit in a basin of warm water and wash it.

2. Put a little salt on the grapefruit peel and scrub it, you can use a small toothbrush to brush.

3. Cut the grapefruit into four cloves and peel off the skin.

4. Soak half of the grapefruit peel in warm water for 10 minutes.

5. Peel off the white part, leaving only a thin layer of skin on the outside.

6. Dispose of all the skins.

7. Cut into shreds.

8. Soak in salt water for three hours, scrub by hand, and finally change the water to soak until there is no bitter taste.

9. Peel out the pulp and break it into small pieces.

10. Put the peeled pulp and soaked peel into the soup pot.

11. Add water, the pulp can be submerged, bring to a boil over high heat, turn to low heat and boil slowly.

12. Add rock sugar during the boiling process.

13. Boil until the soup is viscous, and the grapefruit can be steamed until the skin is transparent.

14. Put it in a sterilized bottle and fill it with two-thirds.

15. Pour in honey when it is warm to dry.

16. Stir it and put it in the refrigerator for a week to enjoy.

17. Use warm water when brewing.

Prepare 1 grapefruit, rock sugar, honey and water. Rinse the skin of the grapefruit with water, scrub it with salt, blanch it slightly with boiling water, and then dry it. Next, cut off the yellow part of the grapefruit peel with a knife, and then cut the yellow yuzu into thin strips with the skin, 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.

Remove the shredded grapefruit peel and remove the water, you can repeat 3 or 4 times. While boiling the yuzu peel, peel the flesh of the yuzu and remove the seeds, all the film, and the white tendons. Add shredded grapefruit peel and broken grapefruit meat into small pieces to the pot, add rock sugar, stir constantly over medium heat until the soup comes out, you can also add an appropriate amount of water to avoid sticking to the pot.

Then turn the heat to low, be sure to stir frequently, to prevent the pot from pasting, which shed until the juice of the grapefruit is all and boiled dry.

Finally, take out the prepared dry and clean glass bottle, pour the prepared yuzu sauce into the bottle, wait for the temperature to drop to about 40 degrees, pour in the honey, screw the lid after all is cool, and put it in the refrigerator to refrigerate.