How do you make honey pomelo tea? Here are seven ways to make it

Pomelo is the ripe fruit of the pomelo plant in the Rutaceae family, produced in southern regions of China such as Taiwan, China, Fujian, Jiangxi, Hunan, Guangdong and Guangxi. Pomelo is fragrant, sweet and tart, cool and moistening, rich in nutrients and highly valued medicinally. It is one of the fruits people love to eat, and is also recognized by the medical field as the fruit with the greatest therapeutic food value. Both pomelo tea and pomelo peel also have practical value.

The Compendium of Materia Medica says that pomelo is sweet and sour in taste and cold in nature, with effects such as regulating qi and resolving phlegm, moistening the lungs and clearing the intestines, and enriching the blood and strengthening the spleen. It can treat poor appetite, a bland taste in the mouth, indigestion and other conditions, and can help digestion, remove phlegm and quench thirst, and regulate qi and dissipate nodules. Pomelo peel regulates qi, removes oil and cuts greasiness, and is a top-grade ingredient for clearing internal heat; long-term consumption also has a beauty effect.

Method one for making honey pomelo tea

[Ingredients] 500 grams of pomelo (with peel and pulp), 100 grams of white sugar (sucrose is best), 250 grams of honey (it is best to choose a milder-scented honey such as acacia honey; osmanthus honey is not recommended), a glass jar (one that holds 1000cc is best; boil it in water for 5 minutes to sterilize and set aside).

[Method]

1. Soak the pomelo in hot water for about 5 minutes, then wash and dry it. Keep the hot water at about 65°C; it should feel fairly hot but not scalding to the hand. Soaking allows the pores of the peel to open fully, making it easier to wash, peel and preserve.

2. Use a knife to scrape off the outermost yellow-green layer of peel thinly; make it as thin as possible and take as little of the white pith inside as possible, otherwise it will be very bitter. Cut the pomelo peel into fine shreds, the finer the better. Then add a little salt and cure it for a while; this is the essence of pomelo's ability to remove phlegm and relieve cough.

3. Remove the fruit segments, discard the seeds and thin membrane, and mash them with a spoon; you can also break them apart by hand, as they come apart very easily.

4. Put the pomelo peel, fruit pulp and rock sugar into a clean pot (a non-stick pot is best), add a bowl of water and cook together. Bring to a boil over high heat, then turn to low heat and simmer until thick and sticky and the pomelo peel is golden and translucent; stir frequently during this time to avoid sticking to the pot. It takes about one hour; when a spoon can only lift a small amount of liquid, turn off the heat and let it cool.

5. Wait until the thick pomelo syrup has cooled a little, to about 65°C, then add the honey and stir evenly (be sure to mix it in only after the pomelo mixture has cooled, otherwise the high temperature can easily destroy the nutrients in the honey). Put it into the prepared empty jar and refrigerate for about a week and it is ready. The longer it is kept refrigerated, the better the taste.

6. When mixing it to drink, it is best to use warm water, so as not to destroy the original nutrients. It can also be eaten as jam, for a distinctly different flavor.

Method two for making honey pomelo tea

[Ingredients] 1 pomelo, 500g honey, 100g rock sugar, 1 spoon of salt, an appropriate amount of water.

[Method]

1. Rub a layer of salt over the pomelo and scrub it clean; peel off the pomelo peel. This is where the essence of pomelo's ability to remove phlegm and relieve cough lies.

2. Remove the pomelo flesh and tear it into small pieces; cut the peeled yellow skin into fine shreds about 3 cm long and about 1 mm thick, the finer the better; put the cut pomelo peel into salt water and cure it for 1 hour.

3. Put the cured pomelo peel into clean water and boil over medium heat for 10 minutes, until it softens and loses its bitterness.

4. Put the prepared pomelo peel and fruit pulp into a clean, oil-free pot, add a small bowl of water and rock sugar, and simmer over medium-low heat for 1 hour, until thick and sticky and the pomelo peel is golden and translucent. Be careful to stir frequently while simmering to avoid sticking to the pot.

5. After it cools, add the honey and stir evenly, and the honey pomelo tea is done. Put it into a sealed jar and store it in the refrigerator; when you want to drink it, just mix it with warm water.

[Tips] For the pomelo, it is best to choose huyou (Huyou pomelo). Although it is small, its peel is golden in color and its flesh is tender and fresh; it has the highest vitamin C content among pomelos.

Method three for making honey pomelo tea

[Ingredients] 1 pomelo, 1 lemon, 250 grams of rock sugar, 250 grams of honey.

[Method]

1. Rub salt carefully over the surface of the pomelo for 5 minutes to remove the fruit wax on the surface. Wash off the salt on the pomelo surface with warm water. Thinly peel off the yellow outer skin of the pomelo; do not take the white part.

2. Soak it in lightly salted water for more than 8 hours (it is best to change the water twice during this time) to remove the bitterness. Break the pomelo flesh into small pieces and cut the lemon into small pieces. Grind everything into a coarse paste with a blender.

3. Cut the pomelo peel into very fine shreds, as fine as you can. Pour the crushed fruit pulp and pomelo peel shreds into a pot (it must not be an iron pot), add the rock sugar, bring to a boil over high heat, then turn to low heat and simmer. Stir from time to time with a wooden spoon during this time to avoid sticking to the pot.

4. After 40 minutes, when the pomelo jam in the pot has become thick and sticky and is bubbling with big bubbles, and when you draw a spoon through it the fruit pulp does not immediately come back together, turn off the heat and let it cool.

5. After the pomelo tea has become warm, pour in the honey and mix evenly. Put it in a clean, water-free and oil-free bottle, seal it well, and leave it in the refrigerator to cure for 4 days; after that, it can be mixed with water and drunk.

Method four for making honey pomelo tea

[Ingredients] 2 grapefruits, 1 teaspoon of salt, 2 tablespoons of sugar, 1 bottle of honey.

[Method]

1. Remove the peel, inner membrane and white pith of the grapefruit, keeping only the fruit sacs.

2. Add the sugar and salt in turn. Then use a large spoon to press the fruit pulp thoroughly so that it releases its liquid completely, then cure it for 20 minutes.