Honey Pomelo/Yuzu Tea
Adding honey to pomelo tea creates a layered flavor with unique sourness and a slight bitterness. The honey makes the overall taste refreshing and unique, and you can enjoy the texture of the pomelo flesh. Pomelo peel contains naringin, which gives a fragrant taste when bitten.
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Print Pin Servings: 1.5 kg
Calories: 19kcal
INGREDIENTS
- 1.8 Kg Fresh Pomelo
- 200 g Water
- 100 g Rock Sugar
- 1 tbsp Salt per blanching
- 1 kg Honey
- 3 Pandan Leaves
INSTRUCTIONS
- First, scrub the pomelo peel with salt, then peel and slice it.
- Remove the pomelo segments and separate the flesh.
- Place the pomelo flesh and peel in a pot with water and salt, bring to a boil, then drain. Repeat at least three times.
- Rinse the blanched pomelo flesh and peel with filtered water to remove the salty taste.
- Place the drained pomelo flesh and peel in a pot with water, rock sugar, and pandan leaves. Simmer until the water reduces.
- Let the cooked pomelo mixture cool, then mix it with honey in a jar.
- Store in the refrigerator for at least three months. Use a clean, dry spoon each time to avoid contamination.
INSTRUCTIONS VIDEO
NOTES
Ps: Pomelo contains furanocoumarins, similar to those in grapefruit, which inhibit the metabolic enzymes in the small intestine and liver. If you are taking medications such as blood pressure medicine, be cautious and avoid consuming pomelo or grapefruit together with these medications. If you want to consume pomelo, try to keep a gap of at least two hours from your medication and only consume a few segments to prevent any unexpected drug interactions.
NUTRITION
Serving: 1serving | Calories: 19kcal | Carbohydrates: 5g | Protein: 0.1g | Sodium: 1938mg | Potassium: 23mg | Fiber: 0.1g | Sugar: 4.1g | Calcium: 2mg
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