Recipe: Yuzu Cha

Ingredients

Clean the yuzu by rubbing coarse salt on its surface and washing it off.
Remove any blemishes with a knife and cut each yuzu into quarters.
Remove the seeds and slice the yuzu rind thinly.
Layer one-third of the sliced yuzu in a clean jar and top with one-third of the rock sugar.
Repeat the layering process two more times.
Store the jar in a cool place for 4 to 5 days, stirring at least once a day.
Once the rock sugar has melted, refrigerate the mixture.
To prepare a cup of yuzu tea, add 2 tablespoons of the yuzu cha to a cup and pour hot water over it.

Servings

Calories

Total fat

Total carbohydrates

16g

Total protein

Sodium

0mg

Cholesterol

0mg