Korean Honey Grapefruit Tea
Jamong-cha is a Korean fruit tea brewed from grapefruit preserves dissolved in hot water, and the quality of the finished drink depends almost entirely on how those preserves are made. The first step is cleanly separating the flesh from the white pith, which carries most of the fruit's bitterness; leaving even a thin strip of pith in the jar will tip the balance from pleasantly tart to sharp and astringent. Once the flesh is packed in sugar and left to macerate for at least twenty-four hours, the juice slowly pulls away and thickens into a fragrant, amber syrup. Honey replaces some of the sugar to round its hard edge, and a spoonful of fresh lemon juice added at the end sharpens the overall acidity without competing with the grapefruit's floral notes. A pinch of salt simultaneously amplifies the bitter-citrus perfume and the sweetness, a trick that keeps the flavor from reading as flat when diluted in water. The same preserves work equally well over ice with sparkling water as a chilled ade, and refrigerated in a sealed jar they last two to three weeks.
Adjust Servings
Instructions
- 1
Peel grapefruit and remove as much pith as possible.
- 2
Mix segments with sugar and a tiny pinch of salt, then rest 5 minutes.
- 3
Warm gently in a pot for 4 minutes to create a syrup base.
- 4
Turn off heat and stir in honey and lemon juice.
- 5
Add syrup to cups, pour hot water, and serve.
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Nutrition (per serving)
Goes Well With
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