Korean Honey Citrus Tea (Cooked Version) - cooking recipe

Ingredients

1 lb pomelo fruit, with peel or 1 lb other citrus fruit
1/2 lb brown sugar (or white, raw, turbinado)
1/2 lb honey
1/2 lb water

Preparation

Set a stainless cooking pot on top of your kitchen scale, and adjust the weight to zero.
Peel the citrus fruit, and remove seeds, membrane, and as much of the white pith as you can. With pomelo, there's a thick layer of pith that can be shaved off with a knife.
On a cutting board that doesn't taste like onion or garlic, thinly slice both fruit and rind, and transfer to pot. Catch and include as much of the juice as you can. When the scale reaches 1 lb, you have enough.
Pour in sugar until the scale reads 1 1/2 lbs, honey until the scale read 2 lbs, and water until the scale reads 2 1/2 lbs.
Place saucepan on stovetop and bring to a boil, stirring as needed. Reduce to simmer, and simmer 1-2 hours, stirring occasionally.
Transfer mixture to jars. Process in water bath to seal if desired. Place unsealed jars in the refrigerator. According to your measure of patience, wait 1-4 weeks before using.
To use: Place one or two generous spoonfuls of fruit and honey mixture in a mug. Add boiling water. Drink up! You can eat the fruit and peel if you like.