Method
Prepare the peel
Scrub the grapefruit all over with salt, then rinse clean. Use a zester or peeler to remove the yellow outer skin in thin strips — take as little of the white pith as possible (the pith is where the bitterness lives).
Place the peel strips in a pan, cover with cold water, bring to a boil, and discard the water. Repeat two to three times. Drain well. This draws out most of the bitterness.
Prepare the flesh
Remove all the white pith and membrane. Pull the segments apart. Grapefruit has plenty of juice — use about half the flesh; eat or juice the rest.
Macerate
Add the peel and flesh to a clean glass jar. Pour over the honey and stir well. Seal and refrigerate for at least 24 hours. The honey slowly draws out the juices and the peel softens into a jam-like texture.
To serve
Spoon 1–2 tablespoons into a cup. Add hot water (no hotter than 60°C / 140°F) or cold water and stir.
Key Tips
- Yellow peel only — a zester gives better control than a peeler for keeping the pith out
- Grapefruit is more bitter than regular pomelo; three blanches is safer than two
- Keep the water below 60°C when serving — high heat degrades the honey
- Jar must be completely dry and oil-free; keeps refrigerated for about a month
- The finished tea has a distinctly bitter-sweet character — that's the point, not a mistake
Feedback
- Tasted great ✅ (spoon-licking verdict before even steeping)
- For the final blanch, use sugar syrup instead of plain water — draws out bitterness while pre-sweetening the peel, which helps the honey absorb more easily. Recommended upgrade.