It's so frustrating when the peel is glossy and sticks together, like in the picture, isn't it?
Wash and dry the yuzu well. Slice the yuzu in half horizontally, and remove the seeds. Squeeze and juice the yuzu.
Slice each half of the peel into 4 slices (for a total of 8 slices), then slice them into very thin slices. Keep the thin skin of the yuzu attached when slicing. Remove the stem.
Place the chopped peel into a bowl and add the sugar. Mix well to coat the peel in sugar.
Place the juice from the yuzu from Step 2, the sugar and peel mix from Step 4, and the honey into a sterilized container in that order. Cover with a lid and let sit for 1 week to 10 days at room temperature.
After a few hours have passed, the honey will sink to the bottom of the container. Gently shake the container to mix the contents about once a day.
You can let it sit for as long as you like, but I leave it until the white parts of the peel turn translucent. Divide it into smaller containers and store it in the fridge.
Mix it with hot water in winter and with cold or carbonated water in summer.
User "Risoa 51" made these cute daifuku with this yuzu citrus tea. "Yuzu Daifuku" Recipe ID: 2478723
Please try out my other recipe "Hand-kneaded Yuzu Tea Cookies" Recipe ID: 1701255
This is a cold dessert "Honey ♡ Yuzu Yogurt Mousse" Recipe ID: 2110279
I also tried making gummies. Recipe ID: 2536133
Story Behind this Recipe
I wrote this down so that I wouldn't forget how to make this smooth yuzu citrus tea.
This is often made in winter, so I let it sit at room temperature. I think that placing it in the fridge during warmer seasons might be a good idea.