How to make honey grapefruit sauce

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  1. Rub the surface of the grapefruit carefully with salt for 5 minutes.Remove the fruit wax from the surface of the grapefruit.

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  2. Rub for about five minutes

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  3.Wash away the salt on the surface of the grapefruit with warm water.Thinly peel off the yellow skin of the grapefruit, leaving out the white part.

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  4.Cut the grapefruit peel into thin shreds, as fine as you want.

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  5. Add salt to a small bowl of water and cook for about ten minutes to remove a small amount of bitterness.Or (if you soak it in light salt water for more than 8 hours, it’s best to change the water twice).Qinglian is not soaked in this way.I think it’s a little bitter but it’s good

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  6. Break the grapefruit pulp into small pieces and add rock sugar.I don’t have any rock sugar at home and I added rock sugar powder

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  7.Pour the chopped pulp and shredded grapefruit peel into a pot (not an iron pot), add rock sugar, and add about 50ML of water, about a small bowl.After boiling over high heat, reduce the heat to simmer, stirring occasionally with a wooden spoon to avoid sticking to the pan.After about an hour, if the grapefruit sauce in the pot becomes thicker and the pulp does not close up immediately when you scratch it with a spoon, turn off the heat and let it cool.

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  8.After the grapefruit tea becomes warm, pour in the honey and mix evenly.Place it in a clean, dry place without water.The oil bottle is sealed and placed in the refrigerator for a week before it can be soaked in water and drunk.Qinglian's family is in the Northeast, so she puts the prepared yuzu jam in a cool place.