Grapefruit honey

Rub the grapefruit evenly with salt and wash

Plan the skin out, or peel it off, the thinner the better

Soak in salt water for half a day (change the water twice if you have time during this period). You don’t have to change it

Peel, core and tear the meat into small pieces and set aside

Remove the skin from water and cut into shreds

Soak in water again (about half an hour)

Squeeze out the water and shake

Boil with salt water for 2 to 3 minutes

Drain it into cold water

For one pound of rock sugar, put 2 to 3 bowls of water. The more water, the longer it will take to cook. I use 2 bowls

Pour in the skin, bring to a boil over high heat, then simmer over medium to low heat for half an hour

Once it is transparent, stir it to prevent sticking

Pour the meat in, bring to a boil over high heat, then simmer over low heat for about half an hour

Stir occasionally

Just let it thicken, I keep it dry and easy to store.

Complete

It becomes sticky after cooling

After cooling, put it in a clean sealed bottle and cover it with a thin layer of honey

Packed 2 bottles, about 300g per bottle

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