2 fresh grapefruits.
Rock sugar to taste (can be adjusted according to taste).
Water: Appropriate amount.
Wash the pomelo, cut the top of the pomelo with a knife, and gently scrape off the top of the flesh to form a lid.
The flesh of the pomelo is hollowed out, leaving the husk as a container. The pulp can be peeled into small pieces for later use.
Add an appropriate amount of water to the pot, add rock sugar (add sugar according to taste), and slowly cook over medium-low heat until the rock sugar is completely melted.
Place the peeled yuzu flesh into the yuzu shell, don't overfill it, and leave some space.
Pour the boiled rock sugar water into the yuzu shell with the yuzu flesh and cover the yuzu lid.
Put the yuzu with the yuzu meat and rock syrup in a pot of boiling water.
Cover the pot and simmer over medium-low heat for about 20-30 minutes to allow the grapefruit meat to fully absorb the flavor of the rock sugar water.
After the stewed grapefruit meat is boiled in water, turn off the heat and wait for it to cool slightly before eating.
Depending on your taste, add a little lemon slices or ice cubes to the pomelo meat boiling water to enhance the taste and coolness.
The boiling time can be adjusted according to the personal taste, and those who like the softer and glutinous grapefruit can simmer for a longer time.
If you prefer a sweeter taste, you can increase the amount of rock sugar in moderation.
This dish of yuzu meat boiled water is fragrant and delicious, and you can not only enjoy yuzu meat, but also drink sweet yuzu-flavored rock sugar water. During the stewing process, the yuzu meat will absorb the flavor of rock sugar water, which is sweet and delicious, suitable for warming up in cold weather, or enjoying it after being chilled in hot weather to cool down and quench thirst.