Jujube Honey Pomelo Tea

1. One grapefruit as a backup.

2. After washing the pomelo with clean water, cut an opening at the top with a rice shaped knife.

3. Then divide it into eight small pieces and peel off the skin until it reaches the bottom, peeling off the entire grapefruit peel.

4. Clean the white flesh inside the grapefruit peel.

5. Cut the cleaned pomelo peel into thin strips.

6. Add an appropriate amount of salt to the shredded grapefruit peel, mix well and marinate for a while.

7. While marinating the grapefruit peel, peel off the outer layer of the grapefruit flesh and set it aside.

8. Squeeze dry the marinated grapefruit peel and spread it on the bottom of the clay pot.

9. Place grapefruit pulp on top of grapefruit peel for later use.

10. Fill the clay pot with water until it can hold the pomelo.

11. Put the clay pot on the gas and stew it.

12. Bring to a boil over high heat and simmer for a period of time.

When the moisture in the clay pot decreases, add rock sugar.

14. Cover the lid of the clay pot. Reduce the heat and simmer.

15. Add dates only when the grapefruit peel and flesh become translucent. If added too early, the dates will cook until they are tender.

16. Continue simmering on low heat until the soup thickens and then turn off the heat.

17. When the jujube and grapefruit tea is cooled, add an appropriate amount of honey and mix well.

18. Take out the stewed jujube, honey, and grapefruit tea, store it in the refrigerator, and take it as needed.