1 grapefruit, 1 lemon, 250g rock sugar, bee.

250g honey

step

1. Rub the surface of grapefruit with salt for 5 minutes to remove the fruit wax on the surface of grapefruit. Warm water will wash away the salt on the surface of grapefruit. Peel off the yellow skin of grapefruit and remove the white part.

2. Soak in light salt water for more than 8 hours (it is best to change water twice in the middle) to remove bitterness. Break the grapefruit pulp into small pieces and cut the lemon into small pieces. All of them are ground into powder by a pulverizer.

3, grapefruit skin cut into filaments, as thin as it is. Pour the broken pulp and shredded grapefruit peel into a pot (not an iron pot), add rock sugar, boil over high fire, and stir with a wooden spoon from time to time to avoid sticking to the pot.

After 4.40 minutes, I watched the grapefruit sauce in the pot become sticky and the bones were full of bubbles. If the pulp doesn't close immediately when you cross it with a spoon, you can turn off the fire and let it cool.

5. When the temperature in the citron tea changes, pour in honey and mix it evenly, put it in a clean water-free and oil-free bottle, marinate it in the refrigerator for 4 days, and then soak it in water.

skill

Huyou is the best choice for grapefruit. Although it is small, it has golden skin and tender meat, which is the highest Vc content in grapefruit.