Back to 6 servings 2 large yuja (citron) or Meyer lemons, about 1 pound total; scrubbed well to remove any wax, or substitute 4 small fruit 1 cup sugar, light-colored sugar keeps the tea yellow; brown sugar works but darkens it 0.5 cup honey, any honey works coarse salt, optional, for scrubbing the peel hot water, for serving
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1 Step 1: Scrub the fruit well under running water, optionally rubbing the skins with coarse salt, then trim away any brown spots. Use organic fruit if possible, since the peel is eaten.2 Step 2: Cut each fruit in half, then into quarters from stem to base. Trim off the white pith and squeeze the juice and pulp into a bowl, removing seeds as you go.3 Step 3: Cut the peel into thin julienne strips and chop the leftover pulp.4 Step 4: Layer the peel strips in a clean, sterilized jar, covering each layer with sugar and honey. Add the juice and chopped pulp, then stir to combine.5 Step 5: Seal the jar and leave it at cool room temperature for one day, until the sugar has dissolved and the peel has begun to soften.6 Step 6: Open and stir, then refrigerate for 3 to 4 days, until the peel is softened and translucent and the mixture is a thick, marmalade-like preserve.7 Step 7: To serve hot, stir 1 to 2 tablespoons of the mixture into a cup of hot water and drink warm. For an iced version, dilute it with a little hot water, add cold water, and pour over ice.getsaucepan.com/r/c7e5b02e-9a46-59e7-9b31-d3c022c343e6
Cook this in Saucepan Yuja Cha (Korean Citron Tea) as one big step at a time. Hands free, with timers that ring.
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