Ingredients:Yuzuone,honeycandied sugar

Method:

1. Wash the yuzu first, rub the peel with salt, and then soak it in water around 60 degrees Celsius for about 10 minutes to remove the wax on its skin.

2. Peel off the outer layer of the yuzu and remove the white pith from between the peel and the flesh; cut them into thin strips and soak them in salty water for 15 minutes.

3. Place water and ice sugar in a pot, bring to a boil, then add one quarter of the yuzu peels and cook briefly.

4. While cooking the yuzu peels, separate the flesh from the peel.

5. Cook the yuzu peels until they become somewhat transparent; then add the yuzu flesh and continue cooking over low heat for about 1 hour while stirring occasionally to prevent burning.

6. Turn off the heat, let it cool slightly, then mix in honey when warm before pouring into a bottle.

7. Refrigerate for about 3 days; the longer you store it, the better the taste will be.

Private Tips:

1. Use one quarter of the yuzu peel compared to the flesh; this makes the yuzu tea slightly bitter but still palatable, especially for children and adults alike.2. Cut the peels as thinly as possible or use a blender to mix the flesh and peels before cooking.3. Adjust the amount of ice sugar and honey according to personal taste preferences.

Peel the tangerine as finely as possible, or use a blender to blend the flesh and peel together before cooking.

The amount of rock sugar and honey can be adjusted according to personal preference.