Ingredients: pomelo, sugar, honey, glass bottles;
Step:
Soak the pomelo in hot water for about a minute, and then wash and dry it. The hot water is controlled to the left and right. Soaking can fully open the pores of the epidermis, which is convenient for cleaning, peeling and pickling;
Use a knife to scrape off the greenish yellow skin on the outside, cut the pomelo skin into thin threads, the thinner the better, and then put salt to marinate it;
Peel the pulp, remove the core and thin skin, and mash with a spoon;
Put the pomelo peel, pulp and rock sugar into a clean pot, add a bowl of water and boil them together. Turn the high heat to the low heat when the pot is opened, boil them until they are thick and the pomelo peel is golden and bright. During this period, stir them frequently to avoid sticking to the pot. For about an hour, stop fire and cool them when only a small amount of juice can be picked up with a spoon;
Cool the thick grapefruit juice, mix it with honey about the same time, put it into the prepared empty bottle, and refrigerate it for about a week.